Double Gloucester Cheese vs Reblochon Cheese

Double Gloucester Cheese is a hard, artisan cow-milk cheese from England, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

What's the Difference Between Double Gloucester Cheese and Reblochon Cheese?

• Origin: Double Gloucester Cheese (England), Reblochon Cheese (France)
• Milk treatment: Double Gloucester Cheese (pasteurized in supermarket versions), Reblochon Cheese (Raw)
• Texture: Double Gloucester Cheese (hard, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Double Gloucester Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Taste: Double Gloucester Cheese (smooth, tangy), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Double Gloucester Cheese Taste Like Reblochon Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Reblochon Cheese brings creamy, nutty character. More specifically, Double Gloucester Cheese shows stronger and more savoury than single gloucester, while Reblochon Cheese leans toward nutty taste that lingers in the mouth.

Can You Substitute Double Gloucester Cheese for Reblochon Cheese?

In most recipes, Double Gloucester Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect hard, artisan bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Double Gloucester Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Double Gloucester Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Double Gloucester Cheese originates in England, while Reblochon Cheese comes from France.

Is Double Gloucester Cheese similar to Reblochon Cheese?

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

Can I substitute Double Gloucester Cheese for Reblochon Cheese?

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

Does Double Gloucester Cheese taste like Reblochon Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Double Gloucester Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Double Gloucester Cheese is hard, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.