Blue Cheese vs Gloucester Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Gloucester Cheese is hard and made from cow milk, originating in England.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
What Is Gloucester Cheese?
Gloucester cheese comes in two varieties: Single and Double Gloucester. Both are made from cow's milk, with Double Gloucester being the richer and creamier of the two, made from full-fat milk. Single Gloucester is lighter, made from part-skimmed milk, and both have a smooth, buttery flavor and a firm texture.
What's the Difference Between Blue Cheese and Gloucester Cheese?
- Origin: Blue Cheese (France), Gloucester Cheese (England)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Gloucester Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Gloucester Cheese (Raw)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Gloucester Cheese (Hard)
- Rind: Blue Cheese (Natural), Gloucester Cheese (natural)
- Aging: Blue Cheese (Typically aged 2-6 months), Gloucester Cheese (4–6 weeks (Single Gloucester), longer for Double Gloucester)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Gloucester Cheese (Mild)
Side-by-Side Comparison
| Blue Cheese | Gloucester Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | — | Gloucestershire |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Raw |
| Texture | Crumbly, Creamy, Semi-Soft | Hard |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | 4–6 weeks (Single Gloucester), longer for Double Gloucester |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Gloucester Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
Which would you pick?
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Where to buy Blue Cheese and Gloucester Cheese
Blue Cheese
Gloucester Cheese
Taste Comparison: Does Blue Cheese Taste Like Gloucester Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Gloucester Cheese brings mild character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Gloucester Cheese leans toward single: mild, lactic, suitable for toasting. double: richer, colored with annatto, suitable for aging.. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Gloucester Cheese at 4–6 weeks (single gloucester), longer for double gloucester.
Can You Substitute Blue Cheese for Gloucester Cheese?
Blue Cheese can stand in for Gloucester Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for hard. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Gloucester Cheese brings mild notes.
Which Is Better, Blue Cheese or Gloucester Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a hard profile, Gloucester Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Gloucester Cheese fits dishes calling for mild.
Frequently Asked Questions
Is Blue Cheese the same as Gloucester Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Gloucester Cheese comes from England. Blue Cheese is made from cow, goat, or sheep milk; Gloucester Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Gloucester Cheese 4–6 weeks (single gloucester), longer for double gloucester.
Is Blue Cheese similar to Gloucester Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Gloucester Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Gloucester Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Gloucester Cheese is mild.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
What is Gloucester Cheese made of?
Gloucester Cheese is made from cow milk (raw). It's typically aged 4–6 weeks (single gloucester), longer for double gloucester. It originates in England.
Which should I choose, Blue Cheese or Gloucester Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Gloucester Cheese is hard.
See full profiles: Blue Cheese and Gloucester Cheese.