Double Gloucester Cheese vs Romano Cheese

Double Gloucester Cheese is a hard, artisan cow-milk cheese from England, while Romano Cheese is hard 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 Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

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

• Origin: Double Gloucester Cheese (England), Romano Cheese (Italy)
• Milk type: Double Gloucester Cheese (cow's milk), Romano Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Double Gloucester Cheese (pasteurized in supermarket versions), Romano Cheese (pasteurized or unpasteurized)
• Texture: Double Gloucester Cheese (hard, artisan), Romano Cheese (hard)
• Taste: Double Gloucester Cheese (smooth, tangy), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

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

Double Gloucester Cheese reads as smooth, tangy, while Romano Cheese brings mild, sharp, tangy character. On the nose, Double Gloucester Cheese offers buttery, rich, contrasted with Romano Cheese's strong. More specifically, Double Gloucester Cheese shows stronger and more savoury than single gloucester, while Romano Cheese leans toward salty.

Can You Substitute Double Gloucester Cheese for Romano Cheese?

Double Gloucester Cheese can stand in for Romano 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 hard. Flavor-wise, Double Gloucester Cheese reads as smooth, tangy while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Double Gloucester Cheese or Romano 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 hard profile, Romano Cheese is the better fit. Flavor-wise, Double Gloucester Cheese suits recipes that want smooth, tangy notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Double Gloucester Cheese the same as Romano Cheese?

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

Is Double Gloucester Cheese similar to Romano Cheese?

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

Can I substitute Double Gloucester Cheese for Romano Cheese?

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

Does Double Gloucester Cheese taste like Romano Cheese?

Double Gloucester Cheese reads as smooth, tangy, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Double Gloucester Cheese leans buttery, rich, and Romano Cheese is closer to strong.

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 Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

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

It depends on the dish. The texture difference is the biggest practical tell. Double Gloucester Cheese is hard, artisan, while Romano Cheese is hard.