Kamil Perry
Double Gloucester is a traditional, semi-hard cheese made from cow's milk in Gloucestershire, England. It has been made since the 16th century, though records suggest it may have been made as early as the 8th century. Double Gloucester is more widely sold in the United Kingdom than its sister cheese, Single Gloucester, which is typically consumed within Gloucestershire. Double Gloucester has a rich, tangy flavor and a smooth, buttery texture. While the reasons for the two types of Gloucester cheese being called single and double are not entirely clear, Double Gloucester was historically a prized cheese, comparable in quality to the best Cheddar.
Is Double Gloucester Cheese a Cheddar?
| Characteristics | Values |
|---|---|
| Texture | Double Gloucester is a hard, semi-hard or full-fat cheese with a smooth, buttery texture |
| Taste | It has a rich, tangy, savoury, creamy and mellow flavour |
| Colour | It has an orange or distinctive yellow hue |
| Place of origin | It is made in Gloucestershire, England |
| Date of origin | It has been made since the 16th century, although there are records of it being made as early as the 8th century |
| Milk | It is made from cow's milk, traditionally from Gloucester cattle |
| Shape | It is produced in round shapes, larger than Single Gloucester |
| Comparisons | It is comparable in quality to the best Cheddar or Cheshire |
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What You'll Learn
- Double Gloucester is comparable in quality to the best Cheddar
- Double Gloucester is a traditional, full-fat, hard cheese made from cow's milk
- Single Gloucester is consumed within Gloucestershire, whereas Double Gloucester is exported out of the county
- Double Gloucester is made in large wheels using the cream from the night's milking and the following day's milk
- Double Gloucester is often blended with other ingredients
Double Gloucester is comparable in quality to the best Cheddar
Double Gloucester is a traditional, semi-hard cheese made in Gloucestershire, England, since the 16th century. It is one of two types of Gloucester cheese, the other being Single Gloucester. Both types are produced in round shapes, but Double Gloucester rounds are larger. While Single Gloucester tended to be consumed within Gloucestershire, Double Gloucester was a prized cheese that was exported out of the county. It was even comparable in quality to the best Cheddar or Cheshire.
The reason for the two types of Gloucester cheese being called "single" and "double" is not known. The main theories are that it is because the creamy milk had to be skimmed twice to make the double variety, or because cream from the morning milk was added to the evening milk, or because a Double Gloucester cheese is typically twice the size of a Single Gloucester. A wheel of Double Gloucester cheese is also used every spring for the Cooper's Hill Cheese-Rolling and Wake, in which competitors chase the cheese down a steep Gloucestershire hillside.
Double Gloucester is traditionally made in large wheels using the cream from the night's milking and the following day's milk. It is allowed to age for longer periods than Single Gloucester, and it has a stronger and more savoury flavour. It is also slightly firmer. The wild flower Galium verum, known colloquially as lady's bedstraw, was originally responsible for the distinctively yellow colour of Double Gloucester cheese. Today, Double Gloucester is often blended with other ingredients. One variety made by blending with chives and spring onions has been marketed as Cotswold cheese, though this is not a traditional English cheese name.
Double Gloucester is a full-fat, hard cheese made from pasteurized or unpasteurized cow's milk. It has a rich, tangy flavour and a smooth, buttery texture. It is made with cow’s milk and annatto for a distinctive orange colour.
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Double Gloucester is a traditional, full-fat, hard cheese made from cow's milk
Double Gloucester is typically allowed to age for longer than Single Gloucester, resulting in a stronger, more savoury flavour and a slightly firmer texture. It has a distinctive orange hue, which was historically achieved using carrot, beet, or saffron. Today, annatto is used to create this colour, which was once regarded as an indicator of the best cheese.
The reason for the two types of Gloucester cheese being called "double" and "single" is not known. The main theories relate to the height of the cheese, the addition of cream, and the necessity for double skimming of milk. Double Gloucester rounds are larger than Single Gloucester, and the latter is more crumbly, lighter in texture, and lower in fat.
Double Gloucester is often blended with other ingredients. One variety blended with chives and spring onions has been marketed as Cotswold cheese, though this is not a traditional English name. Huntsman cheese, also known as Stilchester, is made with alternating layers of Double Gloucester and Stilton.
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Single Gloucester is consumed within Gloucestershire, whereas Double Gloucester is exported out of the county
Single and Double Gloucester are two varieties of traditional English cheese that have been made in Gloucestershire, England, since the 16th century. Both are traditionally made from milk from Gloucester cattle, but Single Gloucester is more crumbly, lighter in texture, and lower in fat. Double Gloucester, on the other hand, is allowed to age for longer, resulting in a stronger and more savoury flavour. It is also slightly firmer and is more widely sold in the United Kingdom today.
Single Gloucester is deeply intertwined with the history of Gloucestershire. Traditionally crafted by local farmers, this cheese was initially made for household consumption and feeding labourers. It is protected by its PDO (Protected Designation of Origin) status, which ensures that it can only be made in Gloucestershire using milk from herds within the county. This designation preserves its authenticity and centuries-old tradition. Single Gloucester is also distinguished by its thin, natural rind and pale ivory paste, with a semi-hard and slightly crumbly texture. Its mild, earthy aroma and light, creamy flavour reflect its pastoral origins.
In contrast, Double Gloucester was historically a prized cheese, comparable in quality to the best Cheddar or Cheshire. It was exported out of Gloucestershire, while Single Gloucester tended to be consumed within the county. Today, most Double Gloucester sold in UK supermarkets is slab cheese, made in large creameries operated by major dairy companies. It is often blended with other ingredients, such as chives and spring onions, to create varieties like Cotswold cheese.
Double Gloucester is a full-fat, semi-hard cheese made from pasteurized or unpasteurized cow's milk. It has a distinctive orange colour due to the addition of annatto, a natural food colouring. This cheese is renowned for its rich, nutty flavour and smooth, buttery texture. It pairs well with robust ales and ciders, making it a versatile choice for culinary adventures or a classic cheeseboard selection.
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Double Gloucester is made in large wheels using the cream from the night's milking and the following day's milk
Double Gloucester is a traditional English cheese made in Gloucestershire, England, since the 16th century. There are two types of Gloucester cheese: Single and Double. Both are traditionally made from milk from Gloucester cows, with the Double Gloucester variety being produced in larger wheels.
Double Gloucester is made using the cream from the night's milking and the following day's milking, which gives it its name. This process also results in a richer, fuller flavour and a flaky, buttery texture. The cheese is allowed to age for longer than its Single Gloucester counterpart, resulting in a stronger, more savoury flavour. It also has a slightly firmer texture. The full-cream used in its production gives it a distinctive taste and texture, setting it apart from other cheeses.
The reason for the two types of Gloucester cheese being labelled 'single' and 'double' is not entirely clear. However, there are a few theories. One suggests that the name 'double' comes from the process of adding cream from the morning milk to the evening milk. Another theory is that it refers to the process of skimming the milk twice to make the double variety. A third possibility is that the name 'double' refers to the fact that a Double Gloucester cheese is typically twice the height of a Single Gloucester.
The thick, hard, natural rind of the Double Gloucester cheese is a notable feature. It is said to have served two purposes: firstly, to withstand the annual cheese-rolling ceremonies, and secondly, to endure the traditional testing method of cheese merchants jumping on the cheese with both feet to determine if it had matured enough for shipping.
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Double Gloucester is often blended with other ingredients
Double Gloucester is a traditional English cheese with a rich, tangy flavour and a smooth, buttery texture. It is crafted from the milk of Gloucester cows, which was nearly extinct at one point. The cheese undergoes a meticulous ageing process to develop its firm texture and vibrant orange hue. While Double Gloucester is delicious on its own, it is also often blended with other ingredients to create new varieties of cheese.
One such variety is Cotswold cheese, which is made by blending Double Gloucester with chives and spring onions. This variety has a creamy, buttery, sweet, and mild flavour, with a bright orange colour and speckling of green throughout. While Cotswold cheese is marketed under this name, it is not a traditional English cheese name. Instead, it is supposedly coloured similarly to Cotswold stone.
Another variety of blended Double Gloucester is Huntsman cheese, also known as Stilchester. This cheese is made with alternating layers of Double Gloucester and Stilton.
Double Gloucester's versatility extends beyond being blended with other cheeses. It can also be seamlessly incorporated into various dishes, enhancing recipes without overpowering other ingredients. For example, it can be melted into a comforting soup, grated over a salad for added complexity, or nestled within a pie for a sumptuous filling.
In addition to its culinary uses, Double Gloucester also holds cultural significance. A wheel of Double Gloucester cheese is used annually for the Cooper's Hill Cheese-Rolling and Wake, where competitors chase the cheese down a steep Gloucestershire hillside.
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Frequently asked questions
Double Gloucester is a traditional, semi-hard cheese made from cow's milk. It has been made in Gloucestershire, England, since the 16th century.
Double Gloucester is allowed to age for longer than Single Gloucester, giving it a stronger and more savoury flavour. It is also slightly firmer and larger in size.
Double Gloucester is often compared to the best Cheddar or Cheshire cheese in terms of quality.
The reason for the two types of Gloucester cheese being called "double" and "single" is not known. One theory is that it refers to the double-skimming required of milk from Gloucester cows, as cream rose slowly and had to be done twice. Another theory suggests that it refers to the size of the cheese, with Double Gloucester being twice the height of Single Gloucester.
Double Gloucester cheese has a distinctive orange or yellow hue. This colour was traditionally achieved using ingredients like carrot, beet, saffron, or the wild flower Galium verum (lady's bedstraw). Today, annatto is commonly used to give the cheese its characteristic colour.
