Gloucester Cheese vs Reblochon Cheese

Gloucester Cheese is a hard cow-milk cheese from England, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Gloucester Cheese?

Gloucester is a traditional semi-hard cheese made in Gloucestershire, England since the 16th century, in two forms. Single Gloucester is crumbly, light and low in fat; Double Gloucester ages longer and tastes stronger and more savoury.

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 Gloucester Cheese and Reblochon Cheese?

• Origin: Gloucester Cheese (England), Reblochon Cheese (France)
• Texture: Gloucester Cheese (Hard), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Gloucester Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Gloucester Cheese (4–6 weeks (Single Gloucester), longer for Double Gloucester), Reblochon Cheese (3 to 4 months)
• Taste: Gloucester Cheese (Mild), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Gloucester Cheese Taste Like Reblochon Cheese?

Gloucester Cheese reads as mild, while Reblochon Cheese brings creamy, nutty character. More specifically, Gloucester Cheese shows single: mild, lactic, suitable for toasting. double: richer, colored with annatto, suitable for aging., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Gloucester Cheese at 4–6 weeks (single gloucester), longer for double gloucester develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Gloucester Cheese for Reblochon Cheese?

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

Which Is Better, 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 cheese, go with Gloucester Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Gloucester Cheese suits recipes that want mild notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Gloucester Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Gloucester Cheese originates in England, while Reblochon Cheese comes from France. Aging also differs: Gloucester Cheese is typically aged 4–6 weeks (single gloucester), longer for double gloucester, Reblochon Cheese 3 to 4 months.

Is Gloucester Cheese similar to Reblochon Cheese?

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

Can I substitute Gloucester Cheese for Reblochon Cheese?

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

Does Gloucester Cheese taste like Reblochon Cheese?

Gloucester Cheese reads as mild, while Reblochon Cheese is creamy, nutty.

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.

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, Gloucester Cheese or Reblochon Cheese?

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