Double Gloucester Cheese vs Pont-l'Évêque Cheese

Double Gloucester Cheese is a semi-hard cow-milk cheese from England, while Pont-l'Évêque Cheese is semi-soft, creamy, washed-rind and made from cow 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 Pont-l'Évêque Cheese?

Pont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy and probably the oldest Norman cheese still in production. The pale yellow paste is soft and creamy with a pungent aroma, and the cheese ranks with Brie, Camembert and Roquefort among France's most popular.

What's the Difference Between Double Gloucester Cheese and Pont-l'Évêque Cheese?

• Origin: Double Gloucester Cheese (England), Pont-l'Évêque Cheese (France)
• Milk treatment: Double Gloucester Cheese (pasteurized in supermarket versions), Pont-l'Évêque Cheese (Raw or Thermal Treatments)
• Texture: Double Gloucester Cheese (Semi-hard), Pont-l'Évêque Cheese (Semi-soft, creamy, washed-rind)
• Rind: Double Gloucester Cheese (natural), Pont-l'Évêque Cheese (Mix of white and reddish-orange)
• Taste: Double Gloucester Cheese (smooth, tangy), Pont-l'Évêque Cheese (Mild: herbaceous, milky, and creamy)

Side-by-Side Comparison

Taste Comparison: Does Double Gloucester Cheese Taste Like Pont-l'Évêque Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Pont-l'Évêque Cheese brings mild: herbaceous, milky, and creamy character. On the nose, Double Gloucester Cheese offers buttery, rich, contrasted with Pont-l'Évêque Cheese's barnyardy, fungal, and perhaps a little smoky. More specifically, Double Gloucester Cheese shows stronger and more savoury than single gloucester, while Pont-l'Évêque Cheese leans toward sweet and acid, fresh and pleasant taste.

Can You Substitute Double Gloucester Cheese for Pont-l'Évêque Cheese?

In most recipes, Double Gloucester Cheese and Pont-l'Évêque Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard bite and body where the recipe calls for semi-soft, creamy, washed-rind. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Pont-l'Évêque Cheese brings mild: herbaceous, milky, and creamy notes.

Which Is Better, Double Gloucester Cheese or Pont-l'Évêque Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Double Gloucester Cheese. For a semi-soft, creamy, washed-rind profile, Pont-l'Évêque Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy notes, while Pont-l'Évêque Cheese fits dishes calling for mild: herbaceous, milky, and creamy.

Frequently Asked Questions

Is Double Gloucester Cheese the same as Pont-l'Évêque Cheese?

No, they're distinct cheeses. Double Gloucester Cheese originates in England, while Pont-l'Évêque Cheese comes from France.

Is Double Gloucester Cheese similar to Pont-l'Évêque Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Double Gloucester Cheese for Pont-l'Évêque Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Double Gloucester Cheese taste like Pont-l'Évêque Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Pont-l'Évêque Cheese is mild: herbaceous, milky, and creamy. Aromas also diverge. Double Gloucester Cheese leans buttery, rich, and Pont-l'Évêque Cheese is closer to barnyardy, fungal, and perhaps a little smoky.

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 Pont-l'Évêque Cheese made of?

Pont-l'Évêque Cheese is made from cow milk (raw or thermal treatments), using lamb or kid rennet. It's typically aged 18+ days. It originates in France.

Which should I choose, Double Gloucester Cheese or Pont-l'Évêque Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Double Gloucester Cheese is semi-hard, while Pont-l'Évêque Cheese is semi-soft, creamy, washed-rind.