Double Gloucester Cheese vs Pérail Cheese
Double Gloucester Cheese
Pérail Cheese
Double Gloucester Cheese is a hard, artisan cow-milk cheese from England, while Pérail Cheese is soft and made from sheep milk, originating in France.
What Is Double Gloucester Cheese?
Double Gloucester is a semi-hard cow's milk cheese made in Gloucestershire, England, since the 16th century. It ages longer than Single Gloucester, giving it a stronger, more savoury flavour, and it is the cheese sent rolling down Cooper's Hill each spring.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
What's the Difference Between Double Gloucester Cheese and Pérail Cheese?
- Origin: Double Gloucester Cheese (England), Pérail Cheese (France)
- Milk type: Double Gloucester Cheese (cow's milk), Pérail Cheese (sheep)
- Texture: Double Gloucester Cheese (hard, artisan), Pérail Cheese (soft)
- Rind: Double Gloucester Cheese (natural), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
- Taste: Double Gloucester Cheese (smooth, tangy), Pérail Cheese (distinctly sheepy in older cheeses)
Side-by-Side Comparison
| Double Gloucester Cheese | Pérail Cheese | |
|---|---|---|
| Country of Origin | England | France |
| Specific Origin | Gloucestershire, England | Aveyron, France |
| Milk Type | Cow's milk | Sheep |
| Milk Treatment | Pasteurized in supermarket versions | — |
| Texture | Hard, artisan | Soft |
| Rind | Natural | Wrinkly, mainly Geotrichum candidum |
| Aging | — | 2 to 8 weeks |
| Taste | Smooth, tangy | Distinctly sheepy in older cheeses |
Taste Comparison: Does Double Gloucester Cheese Taste Like Pérail Cheese?
Double Gloucester Cheese reads as smooth, tangy, while Pérail Cheese brings distinctly sheepy in older cheeses character.
Can You Substitute Double Gloucester Cheese for Pérail Cheese?
Double Gloucester Cheese can stand in for Pérail Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for soft. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Pérail Cheese brings distinctly sheepy in older cheeses notes.
Which Is Better, Double Gloucester Cheese or Pérail Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Double Gloucester Cheese. For a soft profile, Pérail Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.
Which is your favorite?
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Frequently Asked Questions
Is Double Gloucester Cheese the same as Pérail Cheese?
No, they're distinct cheeses. Double Gloucester Cheese originates in England, while Pérail Cheese comes from France. Double Gloucester Cheese is made from cow milk; Pérail Cheese uses sheep.
Is Double Gloucester Cheese similar to Pérail Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Double Gloucester Cheese for Pérail Cheese?
You can, but expect a shift in richness and milk character.
Does Double Gloucester Cheese taste like Pérail Cheese?
Double Gloucester Cheese reads as smooth, tangy, while Pérail Cheese is distinctly sheepy in older cheeses.
What is Double Gloucester Cheese made of?
Double Gloucester Cheese is made from cow milk (pasteurized in supermarket versions). It originates in England.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.
Which should I choose, Double Gloucester Cheese or Pérail Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Double Gloucester Cheese is hard, artisan, while Pérail Cheese is soft.