Patrick Oconnell
Cotswold cheese is a flavourful and distinctive English cheese from the Cotswold region in South Central England. It is a variation of Double Gloucester, blended with chopped onions and chives, which gives it a sweet and tangy taste. This smooth cheese is popular in English pubs, giving it the nickname Pub Cheese. Cotswold cheese is semi-firm to firm, smooth and creamy, and melts well, making it suitable for sandwiches and burgers.
| Characteristics | Values |
|---|---|
| Type of Cheese | Variation of Double Gloucester |
| Ingredients | Chopped chives, onions, annatto, salt, cultures, vegetarian rennet, rehydrated minced onions, freeze-dried chives, milk |
| Flavour | Sour, tangy, creamy, strong |
| Texture | Semi-firm, smooth, creamy, fudgy |
| Colour | Pale yellow, golden yellow, orange |
| Preparation | Melted, grilled |
| Storage | Refrigerate |
| Serving | With bread, crackers, burgers, sandwiches, ham, chicken, eggs, scones, prosciutto cotto, French onion confit, walnuts, beer, chianti, chateauneuf du pape |
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What You'll Learn
A variation of Double Gloucester
Cotswold cheese is a variation of Double Gloucester, a traditional English cheese that has been made in Gloucestershire, England, since the 16th century. Double Gloucester is typically made from milk from Gloucester cattle, and the two varieties, Single and Double Gloucester, differ in terms of texture, fat content, and aging time. Single Gloucester is more crumbly, lighter, and lower in fat, while Double Gloucester is allowed to age for longer, resulting in a stronger and more savoury flavour.
Cotswold cheese, named after the picturesque Cotswolds region in South Central England, is essentially Double Gloucester cheese with the addition of chopped chives and onions. This blend gives Cotswold cheese a creamy flavour with a tangy, herbal tang from the chives. The cheese often has a pale yellow to orange hue, similar to the colour of Cotswold stone, and the visible specks of green onions and chives add a distinctive and appealing appearance.
The smooth and creamy texture of Cotswold cheese makes it ideal for melting, and it is commonly used in grilled cheese sandwiches, burgers, or simply melted on slices of bread. It pairs well with crusty bread, crackers, and fresh fruits, and is a popular choice for snacking or as part of a ploughman's lunch in English pubs, earning it the nickname "Pub Cheese".
Cotswold cheese has a strong flavour and a distinctive smell, which some may find too intense. It is often described as sour, with a cow manure aftertaste, and its texture is considered wonderful by some, while others find it too soft or crumbly. Overall, Cotswold cheese is a flavourful and distinctive variation of Double Gloucester, offering a unique sensory experience.
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Blended with onions and chives
Cotswold cheese is a flavourful and distinctive English cheese from the Cotswold region in South Central England. It is a variation of Double Gloucester, blended with chopped onions and chives, which lend a sweet and slightly tangy taste to the cheese. This smooth cheese is popular in English pubs, giving it the name "Pub Cheese". It is semi-firm to firm, smooth and creamy, easy to slice, and melts well, making it suitable for sandwiches and burgers. It often has a pale yellow to orange hue, and the specks of green onions and chives throughout the cheese add to its distinctive appearance.
Cotswold cheese is made from cow's milk, with added salt, annatto, cultures, vegetarian rennet, rehydrated minced onions, and freeze-dried chives. The annatto added to the cow's milk creates a bright yellow paste that is peppered with green accents from the onions and chives. The cheese is pressed and allowed to develop a protective rind. It can then be stored for a month to develop some funkier flavours.
Cotswold cheese is a versatile variety that can be enjoyed in many ways. It is commonly melted on grilled chicken or burgers, or paired with crusty bread, crackers, fresh fruits, or a bowl of walnuts. It also goes well with a pint of beer, a bowl of chilli, or even scones for a savoury twist.
Cotswold cheese is a classic pub cheese that is perfect for snacking, melting over eggs, or grilling in a sandwich. It has a creamy texture and a tangy, bright, egg yolk-yellow paste with a hint of onion. Its tangy and sweet flavour, combined with its smooth and creamy texture, makes it a delightful treat.
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Semi-firm to firm texture
Cotswold cheese is a semi-firm to firm cheese with a smooth and creamy texture. It is easy to slice and crumbles well. The cheese is a variation of Double Gloucester, which is traditionally made from the milk of Gloucester cattle. Double Gloucester is allowed to age for longer than Single Gloucester, which gives it a firmer texture.
Cotswold cheese is made by blending Double Gloucester with chopped onions and chives. The addition of these ingredients gives the cheese a tangy, sweet, and slightly sour taste. The onions and chives also add a distinctive green speckling to the pale yellow to orange hue of the cheese. The colour of the cheese is said to resemble Cotswold stone.
The texture of Cotswold cheese makes it suitable for melting, and it is often served melted on slices of bread or grilled chicken. It is also used in sandwiches, burgers, and grilled cheese. The cheese is known as "Pub Cheese" in Britain due to its popularity in English pubs.
Cotswold cheese has a strong smell and a creamy flavour. It is described as having a "zing" of flavour from the onions and chives. The cheese is also said to have a sour taste with after-notes of cow manure. Overall, Cotswold cheese is a flavourful and distinctive variety of English cheese from the Cotswold region in South Central England.
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Pale yellow to orange hue
Cotswold cheese is a semi-firm to firm, smooth and creamy English cheese with a pale yellow to orange hue. It is a variation of Double Gloucester, blended with chopped onions and chives, which give it its distinctive colour and appearance. The wild flower Galium verum, or lady's bedstraw, is said to be responsible for the yellow colour of Double Gloucester cheese. Annatto, a natural orange dye, is also added to the cow's milk to create a bright yellow paste.
The addition of chives and onions to the Double Gloucester cheese base gives Cotswold cheese its unique flavour profile. The cheese is tangy, with a sweet and slightly sour taste, and has a creamy texture. The vegetable ingredients also contribute to its pale yellow to orange hue, with visible specks of green throughout.
Cotswold cheese is named after the Cotswolds region in South Central England, primarily located in Gloucestershire and Oxfordshire but extending into parts of Wiltshire, Somerset, Worcestershire, and Warwickshire. The cheese is said to capture the essence of its namesake region, with its rolling hills, lush pastures, and charming stone houses.
The colour of Cotswold cheese can vary from pale yellow to a more golden or bright orange shade. This range of colours is due to the natural variation in the ingredients used, particularly the onions and chives, as well as the addition of annatto. The cheese's colour is also said to be similar to that of Cotswold stone, a type of building material found in the region.
The pale yellow to orange hue of Cotswold cheese is not only visually appealing but also indicative of the cheese's unique flavour and origin. The colour adds to the overall sensory experience of enjoying this distinctive English cheese.
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Named after the Cotswolds region
Cotswold cheese is named after the Cotswolds region, primarily located in Gloucestershire and Oxfordshire, England. It extends into sections of Wiltshire, Somerset, Worcestershire, and Warwickshire. In 1966, an area of approximately 790 square miles of the Cotswolds was designated an "Area of Outstanding Natural Beauty", to conserve and enhance the region's natural beauty.
Cotswold cheese is a variation of Double Gloucester, a traditional English cheese made in Gloucestershire since the 16th century. Double Gloucester is traditionally made from the milk of Gloucester cattle, which is coloured yellow by the wildflower Galium verum, or lady's bedstraw. Double Gloucester is typically aged for longer than its Single Gloucester counterpart, resulting in a stronger, more savoury flavour and a slightly firmer texture.
Cotswold cheese is made by blending Double Gloucester with chopped onions and chives, which gives the cheese a tangy, sweet, and slightly creamy flavour. The addition of onions and chives also creates the distinctive green speckling throughout the pale yellow to orange cheese. This variation is not a traditional English cheese name, and it is unclear what differentiates Double Gloucester from Single Gloucester cheese. However, theories suggest it could be related to whether the milk is skimmed during the cheese-making process or the height of the final product.
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Frequently asked questions
Cotswold cheese is a variation of Double Gloucester cheese, blended with chopped onions and chives.
Double Gloucester is a traditional, semi-hard cheese that has been made in Gloucestershire, England, since the 16th century. It is traditionally made from the milk of Gloucester cattle.
Cotswold cheese has a sweet and tangy taste, with a creamy texture.
