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 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 Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

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. 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.