Bushra Griffith
Double Gloucester is a traditional English cheese with a rich, buttery, nutty flavour and a smooth, dense texture. It has been made in Gloucestershire since the 16th century, although records suggest it may have originated as early as the 8th century. The cheese is made from cow's milk and annatto, which gives it its distinctive orange colour. Double Gloucester is known for its excellent melting properties and is often used in dishes such as cheese on toast, grilled cheese sandwiches, and baked cheese scones. It is also a popular choice for cheese plates and snacks, as it has a satisfying bite and a rich taste.
| Characteristics | Values |
|---|---|
| Melting | Melts well, but takes a little longer than some other cheeses |
| Texture | Hard, dense, satiny, smooth, crumbly, buttery |
| Taste | Rich, nutty, tangy, delicate, buttery, slight mineral bite |
| Rind | Hard, natural, grey-blue moulds |
| Colour | Golden yellow, orange, pale orange |
| Shape | Large, flat rounds, tall cylinders |
| Milk | Full-fat, pasteurised or unpasteurised cow's milk |
| Salt | Yes |
| Annatto | Yes |
| Rennet | Yes |
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What You'll Learn
Double Gloucester is a good melting cheese
Double Gloucester is a traditional English cheese with a rich, tangy flavour and a smooth, buttery texture. It is made with cow's milk and annatto, a natural orange-red dye obtained from the pulp of a tropical fruit, which gives the cheese its distinctive orange colour. The cheese has been made in Gloucestershire since the 16th century and is known for its hard, dense, and satiny texture.
Double Gloucester is particularly good for melting and has a texture with enough bite to make it a satisfying snack on its own. It is a popular choice for cheese on toast and grilled cheese sandwiches, as well as baked into a cheese scone. The cheese's smooth, buttery texture and rich, nutty flavour make it an excellent melting cheese.
In addition to its melting capabilities, Double Gloucester is also a versatile cheese that can be enjoyed in a variety of dishes. It is often described as a cross between Cheshire and aged Cheddar, with hints of nuttiness, citrus orange, and onion. The cheese's full fat, hard texture makes it a satisfying snack on its own or as an ingredient in recipes.
The process of making Double Gloucester has remained traditional over the centuries. It is made with full-cream whole milk from the morning and evening milking, giving it a rich and creamy flavour. The cheese is then left to ripen in curing rooms and regularly rubbed with bean and potato stalks to develop a tough rind. This traditional method of cheese-making has contributed to the high quality and unique characteristics of Double Gloucester.
Overall, Double Gloucester is a delicious and versatile cheese that is particularly well-suited for melting. Its smooth texture, rich flavour, and melting capabilities make it a popular choice for a variety of dishes, from grilled cheese sandwiches to baked scones. With its long history and traditional production methods, Double Gloucester has become a beloved staple in English cuisine.
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It is a traditional, full-fat, hard cheese
Double Gloucester is a traditional, full-fat, hard cheese made from cow's milk. It has been produced in Gloucestershire since the 16th century, although records indicate that it may have originated as early as the 8th century. The cheese is crafted from the milk of Old Gloucester cows, a breed that was once nearly extinct.
Double Gloucester is characterised by its rich, tangy flavour and smooth, buttery texture. Its distinctive orange colour is derived from annatto, a natural dye obtained from the pulp of a tropical fruit. The cheese is traditionally formed into large wheels or tall cylinders, with a hard natural rind that features grey-blue moulds and cloth marks.
As a full-fat, hard cheese, Double Gloucester is particularly well-suited for melting. Its dense and satiny texture allows it to melt smoothly while retaining a satisfying bite. This quality makes it a versatile ingredient in various dishes, such as grilled cheese sandwiches, baked cheese scones, or as a topping for soups.
The process of making Double Gloucester involves using full-cream whole milk from both the morning and evening milkings. This distinguishes it from its sister cheese, Single Gloucester, which uses a blend of skimmed milk and whole milk from the same day, resulting in a lighter, more crumbly, and lower-fat cheese.
Double Gloucester's longevity and transportability were enhanced in the 1700s with the development of a new rind treatment. The cheese was left to ripen in curing rooms and regularly rubbed with bean and potato stalks, resulting in a tough, leather-like rind. This treatment contributed to the cheese's popularity and enabled it to withstand travel to major cities.
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It is made from pasteurised or unpasteurised cow's milk
Double Gloucester is a semi-hard cheese made from cow's milk. It is known to be a particularly good melting cheese. The cheese has been made in Gloucestershire since the 16th century, although records show that it may have been made as early as the 8th century.
Double Gloucester can be made from pasteurised or unpasteurised milk. Pasteurisation is a process that treats milk with heat to kill harmful bacteria. This process is widely used to kill harmful germs such as Salmonella, E. coli, Listeria, and Campylobacter, which can cause foodborne illnesses. However, pasteurisation also kills good bacteria, which can result in a less flavourful cheese. Unpasteurised cheese, on the other hand, retains the bacterial compounds that give the cheese a more flavourful and intense taste.
Cheeses made from unpasteurised milk, also known as raw milk cheese, have gained the preference of some consumers due to their stronger taste compared to pasteurised cheeses. The unique taste of raw milk cheese is a result of the complex metabolic activities and the presence of beneficial bacteria during the processing and maturation of the cheese. The process of pasteurisation can cause the inactivation of these microorganisms, resulting in a less flavourful cheese.
However, it is important to note that raw milk and cheeses made from unpasteurised milk can carry dangerous germs that may cause foodborne illnesses, especially in individuals with weakened immune systems, children, older adults, and pregnant women. While most healthy individuals may recover from illnesses caused by harmful germs in raw milk or cheese, some may develop severe or even life-threatening symptoms. Therefore, it is recommended to consume cheese made from pasteurised milk to reduce the risk of foodborne illnesses.
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It has a rich, nutty, buttery flavour
Double Gloucester is a traditional, full-fat, semi-hard cheese made from pasteurized or unpasteurized cow's milk. It has been made in Gloucestershire since the 16th century, though records show that it may have been known as early as the 8th century. The cheese is known for its distinctive orange colour, which comes from the use of annatto, a natural dye obtained from the pulp of a tropical fruit.
Double Gloucester has a rich, nutty, buttery flavour. Its texture is smooth yet crumbly, and it is perfect for melting or baking into dishes such as cheese scones. The cheese has a slight tang and mineral bite, with hints of citrus orange and onion. It is a wonderful melting cheese, making it a popular choice for dishes such as grilled cheese sandwiches or toasted cheese on biscuits.
The unique flavour of Double Gloucester comes from the use of full-cream whole milk from both the morning and evening milkings. This gives the cheese a richer, more pronounced taste compared to its lighter and more crumbly counterpart, Single Gloucester, which is made with a blend of skimmed milk and whole milk from a single day's milking.
Double Gloucester's versatility extends beyond its melting capabilities. Its dense and satiny texture makes it a satisfying snack on its own or paired with crackers or bread. The cheese's rich, nutty flavour can enhance a variety of dishes, adding depth and complexity to both savoury and sweet recipes.
Overall, Double Gloucester's rich, nutty, and buttery flavour, combined with its smooth and crumbly texture, makes it a delightful cheese to enjoy in a variety of ways, whether melted, baked, or simply savoured on its own.
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It has a distinctive orange colour
Double Gloucester is a traditional English cheese with a distinctive orange colour and a rich, tangy flavour. Its colour is derived from annatto, a natural orange-red dye obtained from the pulp of a tropical fruit. This dye was originally added to the cheese because it was once widely believed that cheeses of rosier hues were richer in flavour. In earlier times, cheesemakers used carrot, beetroot juice, or saffron to achieve this colouring.
Double Gloucester is made from cow's milk and has a smooth, buttery texture. It is a hard, dense, and satiny cheese with a rich, nutty flavour. The cheese is made with full-cream whole milk from both the morning and evening milkings, giving it a higher fat content than its sister cheese, Single Gloucester, which is made with skimmed milk and whole milk from the same day.
Double Gloucester's distinctive orange colour is not just aesthetically pleasing but also indicative of its rich flavour. The cheese is known for its buttery taste with hints of nuttiness, citrus orange, and onion. Its colour and flavour make it a unique and recognisable variety of cheese.
In addition to its flavour and texture, Double Gloucester's colour also contributes to its visual appeal. The pale orange hue, with its subtle rosy undertones, adds a warm and inviting quality to the cheese. This can enhance the dining experience and make it a delightful choice for cheese platters or as an ingredient in recipes.
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Frequently asked questions
Yes, Double Gloucester is a particularly good melting cheese.
Double Gloucester is a traditional, full-fat, hard cheese made from pasteurized or unpasteurized cow's milk.
Double Gloucester has a rich, nutty, and tangy flavor with a buttery texture.
Single Gloucester is made with a blend of skimmed milk from the evening milking and whole milk from the morning milking, while Double Gloucester is made with full-cream whole milk from both the morning and evening milkings.
Double Gloucester is a great cheese to use for cheese on toast or grilled cheese sandwiches. It can also be baked into a cheese scone or used in a cauliflower soup.
