Double Gloucester Cheese vs Robiola Cheese

Double Gloucester Cheese is a hard, artisan cow-milk cheese from England, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep milk, originating in Italy.

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 Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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

• Origin: Double Gloucester Cheese (England), Robiola Cheese (Italy)
• Milk type: Double Gloucester Cheese (cow's milk), Robiola Cheese (cow, goat, sheep)
• Texture: Double Gloucester Cheese (hard, artisan), Robiola Cheese (soft-ripened, creamy)
• Rind: Double Gloucester Cheese (natural), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Double Gloucester Cheese (smooth, tangy), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

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

Double Gloucester Cheese reads as smooth, tangy, while Robiola Cheese brings tangy, mildly sour character. On the nose, Double Gloucester Cheese offers buttery, rich, contrasted with Robiola Cheese's mild, no ammonia. More specifically, Double Gloucester Cheese shows stronger and more savoury than single gloucester, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Double Gloucester Cheese for Robiola Cheese?

Double Gloucester Cheese can stand in for Robiola 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-ripened, creamy. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Double Gloucester Cheese or Robiola 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-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Double Gloucester Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Double Gloucester Cheese originates in England, while Robiola Cheese comes from Italy. Double Gloucester Cheese is made from cow milk; Robiola Cheese uses cow, goat, or sheep.

Is Double Gloucester Cheese similar to Robiola Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Double Gloucester Cheese for Robiola Cheese?

You can, but expect a shift in richness and milk character.

Does Double Gloucester Cheese taste like Robiola Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Robiola Cheese is tangy, mildly sour. Aromas also diverge. Double Gloucester Cheese leans buttery, rich, and Robiola Cheese is closer to mild, no ammonia.

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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

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

It depends on the dish. The texture difference is the biggest practical tell. Double Gloucester Cheese is hard, artisan, while Robiola Cheese is soft-ripened, creamy.