Kamil Perry
Double Gloucester is a traditional English cheese that has been made in Gloucestershire since the 16th century. It is known for its distinctive orange colour, achieved by adding annatto, a natural colouring agent. The cheese has a smooth, buttery texture and a rich, tangy flavour. While some describe the taste as bland and boring, others praise its well-developed flavour. It is often said to be similar to a young cheddar.
| Characteristics | Values |
|---|---|
| Appearance | Orange colour |
| Texture | Smooth, buttery, firm, crumbly |
| Taste | Rich, tangy, salty, savoury, sharp, mild |
| Smell | Mild |
| Type of milk used | Cow's milk |
| Country of origin | England |
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What You'll Learn
Double Gloucester's taste and texture
Double Gloucester is a traditional English cheese that has been made in Gloucestershire since the 16th century. It is made from cow's milk and has a hard texture. The cheese is known for its distinctive orange colour, which is achieved by adding annatto, a natural colouring agent. Double Gloucester has a smooth, buttery texture and a rich, tangy flavour. It is aged for around 4 to 6 months, developing a firm yet
In terms of taste, Double Gloucester has been described as salty and savoury, with a slight sharpness and no hint of ammonia or mould. It has been compared to a young cheddar, lacking the astringent bite of more mature cheddars. Some find the taste of Double Gloucester to be unmemorable, while others appreciate its mild and benign flavour. The cheese is said to pair well with apples, pears, and crusty bread, and it is also suitable for cooking due to its melting properties.
The process of making Double Gloucester involves adding annatto to cow's milk, which gives the cheese its distinctive orange colour. The milk is then heated and mixed with vegetarian rennet to form curds and whey. The curds are cut, stirred, and heated again before being placed in a mould to form the characteristic round shape of Double Gloucester. The cheese is then pressed, salted, and aged for several months to develop its flavour and texture.
Double Gloucester has a long history in England and is considered a traditional farmhouse cheese. It is said to have been produced by farmers' wives since the 16th century and was originally made with sheep's milk before transitioning to cow's milk during the Tudor period. The cheese gained popularity and was even exported out of the county, becoming a prized cheese comparable to the best Cheddar or Cheshire varieties. Today, most Double Gloucester sold in UK supermarkets is slab cheese made by major dairy companies, but traditional farmhouse Double Gloucester still exists and is supported by the Slow Food movement.
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The cheese's history
Double Gloucester is one of the oldest English cheeses, with a history dating back to the 16th century, and possibly even earlier. It is a traditional, semi-hard cheese made in Gloucestershire, England, and has been an important part of English cheese culture and tradition.
The cheese was originally produced by farmers' wives and made from milk sourced from Gloucester cattle, specifically the rich milk given by cattle out at pasture, which gave the cheese its characteristic yellow hue. However, the breed came close to extinction in the 20th century, with fewer than 50 cows remaining in the 1970s. Conservationist and cheese maker Charles Martell played a crucial role in reviving the breed and the traditional cheesemaking process in the 1970s. Today, Double Gloucester is typically made from whole milk sourced from various dairy cow breeds.
The name "Double Gloucester" is thought to refer to the fact that it uses milk from two milkings, with curds from both the morning and evening milking combined to create a wheel that is twice as thick as its sister cheese, Single Gloucester. The "double" may also refer to the fact that most cows are milked twice a day. The use of full-cream milk gives Double Gloucester its rich, buttery flavour and flaky texture.
Double Gloucester is often matured for longer periods, typically between four to eight months, resulting in a firmer and more robust cheese. This longer maturation contributes to its stronger, more savoury flavour compared to Single Gloucester. The cheese is coloured with annatto, a natural colouring agent derived from the ''red'' (or orange) vegetable dye, giving it its distinctive bright orange hue.
The city of Gloucester has a long history of hosting cheese fairs, with farmers competing for prizes. This tradition continues today, with many English counties hosting agricultural fairs where cheesemakers gather to showcase their craft. One unique tradition involves rolling a wheel of Double Gloucester down a steep Gloucestershire hillside during the annual cheese-rolling ceremony, where competitors chase the cheese to the bottom of the hill.
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How it compares to Single Gloucester
Double Gloucester cheese has a rich, tangy flavour and a smooth, buttery texture. It is allowed to age for longer than Single Gloucester, which contributes to its stronger and more savoury flavour. It is also slightly firmer. The longer ageing process also results in a firmer, yet crumbly consistency. While Single Gloucester is produced on a more local and smaller scale, Double Gloucester is more widely available, both in the UK and internationally.
Double Gloucester is made with cow's milk and annatto, a natural colouring agent, to achieve its distinctive orange colour. It has been produced in Gloucestershire by farmers' wives since the 16th century and is known for its smooth, buttery texture. In comparison, Single Gloucester is traditionally made from milk from Gloucester cattle, which has small fat globules and high protein content, making it more crumbly, lighter in texture, and lower in fat.
The name distinction between Single and Double Gloucester cheese is not clear, but there are a few theories. One is that the creamy milk had to be skimmed twice to make the double variety, while another is that cream from the morning milk was added to the evening milk. A third theory suggests that a Double Gloucester cheese is typically twice the height of its single counterpart.
Double Gloucester is a versatile cheese that melts well, making it great for cooking. It pairs well with apples, pears, and crusty bread, and can be enjoyed with ales, red wines, and ciders. It is also used in the traditional English game of cheese rolling, where a wheel of Double Gloucester is released down a steep hillside, with competitors chasing after it.
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How it's made
Double Gloucester is a traditional English cheese that has been made in Gloucestershire since the 16th century. It is a semi-hard cheese with a distinctive orange colour, achieved by adding annatto, a natural colouring agent. The cheese has a smooth, buttery texture and a rich, tangy flavour.
Double Gloucester is made with cow's milk and vegetarian rennet. The milk is typically a blend of the morning and evening milk from Gloucester cows, which gives the cheese its characteristic thickness and flavour. Today, milk from various breeds of dairy cows is used, as Gloucester cows are now rare. To make the cheese, the milk is first pasteurised and then combined with rennet to form curds. These curds are then pressed and shaped into large wheels, which are aged for around 4 to 6 months. During this time, the cheese develops a firm yet crumbly consistency and a strong, savoury flavour.
The process of making Double Gloucester cheese has changed little over the centuries. Traditionally, it was made by farmers' wives and was known for its thick rind, which was necessary to withstand the annual cheese-rolling ceremonies in Gloucestershire. The thick rind also served another purpose: tradition dictated that cheese merchants would jump on the wheels of Double Gloucester with both feet to test whether they had matured enough to be shipped. If the rind did not crack, the cheese passed the test.
Today, most Double Gloucester sold in UK supermarkets is slab cheese, produced in large creameries by major dairy companies. However, traditional Double Gloucester cheese still exists and is supported by the Slow Food movement. This version of the cheese is made on farms in Gloucestershire with milk from Gloucester cows, preserving the centuries-old tradition of this iconic English cheese.
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Where to buy it
Double Gloucester cheese is available at a variety of retailers and grocers, both in the UK and internationally. In the UK, you can find it at Kroger, where it is sold as Boar's Head Double Gloucester Yellow Cheese in 8-ounce packaging. Singletons Double Gloucester Cheese is another brand that can be purchased online from gourmetdash.com.
If you are based in the United States, you can find Double Gloucester at Harmony Cheese in Athens, Wisconsin. This cheese is handcrafted and known for its smooth texture and firm body, with an eggy and nutty flavour.
For those in Canada, a blogger from Vancouver, BC, mentions that they were able to purchase Double Gloucester from Safeway, where it is described as resembling an orange square of cheddar.
While Double Gloucester is more widely available than Single Gloucester, you may also be able to find this variety at local cheese shops or speciality grocers, particularly if you are in England, where it is primarily consumed.
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Frequently asked questions
Double Gloucester is a traditional English cheese with a rich, tangy, savoury, and well-developed flavour. It is also described as salty and sharp.
Double Gloucester is made from cow's milk and vegetarian rennet. Annatto, a natural colouring agent, is added to give the cheese its distinctive orange colour.
Double Gloucester is allowed to age for longer than Single Gloucester, resulting in a stronger flavour and a slightly firmer texture. Double Gloucester is also produced on a wider scale and is more widely available, while Single Gloucester is primarily consumed locally.
