Gloucester Cheese: A Sharp, Savory Taste Of England

Gloucester cheese is a traditional, semi-hard English cheese that has been made in Gloucestershire since the 16th century. There are two varieties of the cheese, Single and Double Gloucester, both traditionally made from milk from Gloucester cattle. While Single Gloucester is more crumbly, lighter in texture, and lower in fat, Double Gloucester has a stronger and more savory flavor. It is also slightly firmer and is aged for longer. Double Gloucester is more widely sold and available in the UK and internationally, while Single Gloucester is primarily consumed locally.

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Single vs Double Gloucester

There are two types of Gloucester cheese: Single and Double. Both are traditional, semi-hard cheeses that have been made in Gloucestershire, England, since the 16th century. They are made from the milk of Gloucester cattle, which gives them their distinctive yellow hue. However, the two varieties differ in several ways.

Single Gloucester is more crumbly, lighter in texture, and lower in fat. It is also typically consumed within the county of Gloucestershire. It was sometimes known as the haymaker's cheese because it was matured for a short time and was ready to eat during the haymaking season. It is said to have a sharp flavour and would ripen quickly, usually consumed on the farm. It is also smaller than Double Gloucester, with singles being about half the height of doubles.

Double Gloucester, on the other hand, is firmer, more stable, and less affected by travel. This made it possible to sell it outside the region, and it became well-known and popular. It is allowed to age for longer periods than Single Gloucester, resulting in a stronger and more savoury flavour. It is also slightly firmer and larger in size. Double Gloucester is more widely sold in the United Kingdom today and is often blended with other ingredients. One variety, blended with chives and spring onions, has been marketed as Cotswold cheese.

The reason for the two types of Gloucester cheese being called "single" and "double" is not known for sure, but there are several theories. One theory suggests that the creamy milk had to be skimmed twice to make the double variety, while single Gloucester was made from partially skimmed milk. Another theory relates to the addition of cream from the morning's milk to the evening's milk for the double variety. A third theory suggests that the names refer to the size of the cheese, with Double Gloucester being twice the height of Single Gloucester.

How it's made

Gloucester cheese is a traditional, semi-hard cheese that has been made in Gloucestershire, England, since the 16th century. There are two varieties of the cheese: Single and Double Gloucester. Both are traditionally made from the milk of Gloucester cattle, with Single Gloucester using milk from the same day and Double Gloucester using full-cream milk. Single Gloucester is more crumbly, lighter in texture, and lower in fat. It has a natural rind with a distinctive grey-blue mould and a pale yellow colour.

Double Gloucester, on the other hand, is allowed to age for longer and has a stronger, more savoury flavour. It is slightly firmer and has a distinctive orange colour due to the use of annatto. It has a thick, hard natural rind that can withstand the annual cheese-rolling ceremonies, where the cheese is rolled down a steep hill in Gloucestershire.

To make Double Gloucester, whole milk and annatto are combined to create the distinctive orange colour. The milk is then heated and coagulated to form curds and whey. The curds are cut and stirred, and then the mixture is heated again to cook the curds. After this, the curds are drained and placed in a mould to form a wheel. The cheese is then pressed to remove any remaining moisture and aged for several months to develop its flavour and texture.

Single Gloucester is made using a similar process, but with skimmed milk. It is also aged for a shorter period, resulting in a milder flavour and a more crumbly texture.

History of the cheese

The history of Gloucester cheese is a long and fascinating one, dating back to the 16th century in the City of Gloucester. It is a traditional, semi-hard cheese that has been made in Gloucestershire, England, for centuries. The cheese is made from the milk of Gloucester cattle, specifically the once-nearly-extinct Old Gloucester cows. In the 1950s, the manufacture of traditional Gloucester cheeses from Gloucester cows died out, along with most of the Gloucester cattle population. However, in 1973, Charles Martell managed to gather 3 Old Gloucester cows, reviving the tradition of farmhouse Double Gloucester.

There are two varieties of Gloucester cheese: Single and Double. Both are traditionally made from milk from Gloucester cattle and have a natural rind and a hard texture. Single Gloucester, which has achieved Protected Designation of Origin (PDO) status, is made from partially skimmed milk and is known for its mild, tangy flavour. It is typically enjoyed as a table cheese and is lower in fat, more crumbly, and lighter in texture than its double counterpart.

Double Gloucester, on the other hand, is made from whole milk and has a rich, creamy texture and a stronger, more savoury flavour. It is allowed to age for longer periods, making it slightly firmer. The distinctive orange colour of Double Gloucester is achieved by adding annatto, a natural colouring agent. This variety is more widely sold in the United Kingdom and is often blended with other ingredients. For example, one variety marketed as Cotswold cheese is made by blending Double Gloucester with chives and spring onions.

Gloucester cheese has played a significant role in the culture of Gloucestershire. The annual Cheese Rolling event near Gloucester, also known as Cooper's Hill Cheese-Rolling and Wake, has become an iconic tradition. During this event, participants chase a circular wheel of Double Gloucester cheese down Cooper's Hill, near Brockworth. The first written evidence of this unique competition was found in a message to the Gloucester town crier in 1826, although it was already a well-established tradition at the time. The winner of the race receives the coveted prize of a wheel of Double Gloucester cheese.

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Taste and texture

Double Gloucester is a traditional English cheese made from cow's milk and annatto, a natural orange colouring agent. It has a rich, tangy flavour and a smooth, buttery texture. The cheese is aged for around 4 to 6 months and develops a firm yet crumbly consistency. It is known to have a well-developed flavour and is considered underrated by some.

Single Gloucester, on the other hand, is more crumbly, lighter in texture, and lower in fat. It is produced on a more local and smaller scale and is primarily consumed locally. It is also slightly less firm than its double variety.

Double Gloucester is often blended with other ingredients. For example, one variety is made by blending it with chives and spring onions, marketed as Cotswold cheese. Another example is Huntsman cheese, which is made with alternating layers of Double Gloucester and Stilton.

Gloucester cheese has been produced in Gloucestershire, England, since the 16th century. It is a semi-hard cheese with a natural rind, traditionally made from milk from Gloucester cattle. The distinctively yellow colour of Double Gloucester cheese was originally derived from the wild flower Galium verum, known as lady's bedstraw.

How to serve it

Double Gloucester is a traditional English cheese with a rich, tangy flavour and a smooth, buttery texture. It is produced in Gloucestershire and has been made since the 16th century. The cheese is known for its distinctive orange colour, which is achieved by adding annatto, a natural colouring agent. It pairs well with apples, pears, and crusty bread, and is a great option for cooking due to its melting properties.

• Cheese Platter: Create a cheese platter by pairing Double Gloucester with fresh apples, pears, and crusty bread. You can also add some nuts, honey, and dried fruits to complement the cheese's tangy flavour.
• Wine and Cheese Pairing: Double Gloucester goes well with ales, red wines, and ciders. Offer a selection of these beverages to your guests, allowing them to explore the different flavour combinations with the cheese.
• Cooked Dishes: Due to its melting properties, Double Gloucester is excellent for cooking. Use it in grilled cheese sandwiches, macaroni and cheese, or as a topping for baked dishes like casseroles or vegetables.
• Cheese Course: Serve Double Gloucester as part of a cheese course after a meal. Offer small wedges or slices of the cheese, along with other complementary cheeses, such as Cheddar, Cheshire, or Stilton. Provide condiments like chutneys, jams, or honey to enhance the flavour.
• Snack Option: For a simple snack, serve slices of Double Gloucester with crackers or crispbread. You can also offer different toppings or spreads, such as chutney, onion marmalade, or fresh herbs, to create a more elaborate snack.

When serving Double Gloucester, it is best enjoyed at room temperature to appreciate its full flavour and texture.

Frequently asked questions