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Double Gloucester Cheese vs Parmigiano Reggiano Cheese
Double Gloucester Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Double Gloucester Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Double Gloucester Cheese and Parmigiano Reggiano Cheese?"
- "Is Double Gloucester Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Double Gloucester Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Double Gloucester Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Double Gloucester Cheese or Parmigiano Reggiano Cheese better?"
Double Gloucester Cheese Overview
Double Gloucester is a traditional British cheese made from cow's milk. It is known for its firm texture and rich, nutty flavor with a hint of sweetness. The cheese has a smooth, buttery consistency and a bright orange color, due to the addition of annatto. Double Gloucester is typically aged for about four to six months and is often used in the British dish, Welsh rarebit, or enjoyed on its own.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Double Gloucester Cheese comes from England. Parmigiano Reggiano Cheese originated from Italy.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Double Gloucester is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Double Gloucester Cheese is made with cow milk. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Double Gloucester's texture can be described as "hard, artisan". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Double Gloucester Cheese has a smooth, tangy taste. Double Gloucester's aroma can be described as "buttery, rich". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Double Gloucester Cheese's appearance is colored orange . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Double Gloucester Cheese's rind is described as natural . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Double Gloucester is ranked #298 out of 996 types based on community views. Parmigiano Reggiano is ranked #72 out of 996 types based on community views.
Pairing Comparison
| Double Gloucester | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Double Gloucester and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Double Gloucester Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | England | Italy |
| Specific Origin | Not Specified | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Not Specified | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Natural | Hard |
| Texture | Hard, artisan | Grainy, flaky |
| Taste | Smooth, tangy | Umami |
| Aroma | Buttery, rich | Mild, Milky |
| Colors | Orange | Straw or light straw |
| Forms | Not Specified | Cylindrical, slightly convex sides |
| Age | Not Specified | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a hard, artisan cheese, go for Double Gloucester. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Double Gloucester has a smooth, tangy taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
