Red Leicester or Double Gloucester?

I wish I could help. Though I regularly eat Double Gloucester, I think I've only had the pleasure of tasting Red Leicester once, and it was 'doctored' with mustard seed. Also, the only cheeses I've ever added to eggplant dishes were imported Italian hard cheeses, like Asiago, Romano and Parmesan.

So, which do you prefer to nibble on?

The Double Gloucester is a lot like a white Cheddar, maybe a bit creamier. It's delish! As they used to say in that old commercial, "Try it. You'll like it."

Hope it turns out well. Let us know afterwards, would you? And then post the recipe, if you find the time. I'm always looking for new ways to get my kids to eat veggies.

I know both cheeses well. They are very different. Double Gloucester has a creamy texture. Some people like to eat it with apple pie. I would not choose it for a savoury dish. Red Leicester is a better choice but, if you can get it, Gruyere would be perfect.

Well, how did the dish turn out, perodicticus?