Gloucester cheese

Gloucester cheese
Double Gloucester
Country of origin England
Region, town Gloucestershire
Source of milk Traditionally from Gloucester cattle
Pasteurised No
Texture semi-hard
Aging time 36 Weeks
Certification Single Gloucester: PDO

Gloucester is a traditional, unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of once nearly-extinct Gloucester cattle.

There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire.

Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer. Both types are produced in round shapes, but Double Gloucester rounds are larger. Traditionally whereas the Double Gloucester was a prized cheese comparable in quality to the best Cheddar or Cheshire, and was exported out of the County, Single Gloucester tended to be consumed within the County.[1]


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Cotswold Cheese is made by blending chives and spring onions into Double Gloucester, as shown in the image below. [2] Cotswold cheese is a trademarked name and can only be made by Long Clawson Dairy.[3]

Huntsman cheese, also known as Stilchester, is made with alternating layers of Double Gloucester and Stilton.

Cheese Rolling

Double Gloucester cheese is also used every spring for the Cooper's Hill Cheese-Rolling and Wake, a sport considered to be dangerous due to the lengthy, steep Gloucestershire hillside[4] (50% downhill gradient at over 200 yards) in which the event takes place.


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