Discovering Double Gloucester Cheese: History, Flavor, And Uses Explained

Double Gloucester cheese is a traditional, hard English cheese originating from Gloucestershire, England, renowned for its rich, creamy texture and distinctive orange hue derived from annatto, a natural coloring. Made from cow's milk, this cheese boasts a mild, nutty flavor with a slightly tangy finish, making it a versatile choice for both cooking and snacking. Historically, it was often crafted in large wheels and used in the annual Cooper's Hill Cheese-Rolling event, adding to its cultural significance. Double Gloucester is also a key ingredient in traditional dishes like Welsh rarebit and is celebrated for its ability to melt smoothly, enhancing its appeal in culinary applications.

Explore related products

Double Gloucester Cheese (2x1 pound)

$69.99

Somerdale Cooper's Hill Double Gloucester Cheese with Onion and Chives

$15.99

Double Gloucester layered with Stilton Cheese (1 lb)

$64.99

Somerdale Cooper's Hill Double Gloucester Cheese with Onion and Chives 1 lb

$58.99

Cotswold Cheese - 16oz

$21

Huntsman 1lb (Pack of 2)

$49.99

Origin: Double Gloucester originated in Gloucestershire, England, with roots dating back to the 16th century

Double Gloucester cheese, a staple of English dairy heritage, traces its lineage to the verdant pastures of Gloucestershire, a county renowned for its rich agricultural history. The 16th century marked the emergence of this cheese, a period when rural England was deeply intertwined with the rhythms of farming and livestock. Its origins are not merely a footnote in culinary history but a testament to the ingenuity of local cheesemakers who harnessed the region’s natural resources to create a product that would endure for centuries.

To understand Double Gloucester’s roots, consider the practicalities of 16th-century cheesemaking. Milk from Gloucester cattle, a breed native to the region, was the primary ingredient. These cows, known for their hardiness and ability to thrive on the county’s lush grasslands, produced milk with a higher fat content, ideal for crafting a dense, flavorful cheese. The process was labor-intensive, involving curdling, pressing, and aging, often in farmhouses or small dairies. This hands-on approach ensured that each wheel of Double Gloucester carried the unique imprint of its maker, a tradition that still resonates today.

The cheese’s name itself is a nod to its heritage. "Double" refers to the practice of using milk from two milkings, a technique that increased the cheese’s yield and richness. This method was not just a matter of quantity but a strategic response to the seasonal availability of milk. By doubling the milk, cheesemakers could produce larger wheels, which were more economical to age and store, ensuring a steady supply throughout the year. This innovation underscores the resourcefulness of Gloucestershire’s early cheesemakers.

Gloucestershire’s landscape played a pivotal role in shaping Double Gloucester’s character. The county’s temperate climate and fertile soil supported the growth of diverse grasses and herbs, which imparted subtle flavors to the milk. This terroir, combined with traditional production methods, gave the cheese its distinctive nutty, earthy profile. Modern producers often emphasize these historical ties, sourcing milk from local herds and adhering to centuries-old techniques to preserve the cheese’s authenticity.

Today, Double Gloucester stands as a living link to England’s agricultural past, a reminder of how geography, livestock, and human ingenuity converge to create enduring culinary traditions. Its origins in 16th-century Gloucestershire are not just a historical footnote but a blueprint for sustainable, place-based food production. For those seeking to appreciate this cheese fully, pairing it with local cider or enjoying it in traditional dishes like Welsh rarebit offers a taste of the region’s heritage. In every bite, the legacy of Gloucestershire’s cheesemakers lives on.

Appearance: It has a natural rind, ranging from pale yellow to orange, often with a smooth texture

Double Gloucester cheese presents itself with a natural rind that serves as both protection and a subtle indicator of its craftsmanship. This rind, ranging from pale yellow to orange, is not merely a surface feature but a testament to the cheese’s aging process and the quality of the milk used. The color variation often depends on the diet of the cows—richer in beta-carotene from grass yields a deeper orange, while a more controlled diet may result in a paler hue. For those selecting Double Gloucester, observing the rind’s color can offer a preliminary clue to its flavor profile: deeper oranges often hint at a nuttier, more complex taste.

The texture of the rind is equally telling, typically smooth to the touch, which contrasts with the firm yet crumbly interior. This smoothness is achieved through traditional aging techniques, where the cheese is carefully turned and brushed to prevent excessive moisture buildup. Home enthusiasts aiming to replicate this texture should maintain a consistent humidity level of around 85% and a temperature of 50-55°F during aging. A rough or cracked rind, while not necessarily a flaw, may indicate handling or environmental inconsistencies, which could affect the cheese’s overall quality.

Comparatively, Double Gloucester’s rind distinguishes it from its cousin, Single Gloucester, which often has a thinner, more delicate rind. The robustness of Double Gloucester’s rind also sets it apart from softer cheeses like Brie or Camembert, where the rind is edible and integral to the eating experience. Here, the rind is traditionally removed before serving, though some purists argue that a thin layer adds depth to the flavor. For optimal presentation, use a sharp knife to carefully trim the rind, preserving as much of the cheese as possible.

Persuasively, the appearance of Double Gloucester’s rind is not just aesthetic but functional. It acts as a natural barrier against contaminants, allowing the cheese to mature gracefully. For artisanal cheesemakers, mastering the rind’s development is crucial—it requires patience and precision. Beginners should start with smaller batches, monitoring the rind’s progress weekly. Advanced techniques, such as washing the rind with cider or brine, can enhance its color and texture but demand strict adherence to hygiene practices to avoid spoilage.

Descriptively, the rind’s palette evokes the pastoral landscapes of Gloucestershire, where the cheese originated. Its warm tones mirror the golden fields and amber sunsets, creating a sensory connection to its heritage. When paired with a rustic wooden board and fresh fruit, the cheese’s appearance becomes a centerpiece, inviting both admiration and appetite. For a memorable presentation, arrange slices to showcase the contrast between the rind’s vibrancy and the cheese’s creamy interior, elevating any cheese board or platter.

Flavor: Known for its rich, creamy, and slightly tangy taste with nutty undertones

Double Gloucester cheese captivates the palate with a flavor profile that balances richness and subtlety. Its creamy texture melts on the tongue, delivering an initial wave of buttery indulgence. This is swiftly followed by a gentle tang, a hint of acidity that cuts through the creaminess, preventing it from becoming cloying. The true magic, however, lies in the nutty undertones that emerge as the cheese lingers. These subtle, earthy notes add depth and complexity, transforming a simple cheese into a nuanced sensory experience.

Imagine a warm, toasted hazelnut mingling with the richness of fresh cream, and you'll begin to understand the allure of Double Gloucester's flavor.

To fully appreciate this symphony of flavors, consider the following. Serve Double Gloucester at room temperature, allowing its full aroma and taste to unfold. Pair it with crisp apples or pears to accentuate the tangy notes, or with crusty bread and a drizzle of honey to highlight its nutty character. For a more adventurous pairing, try it with a glass of dry cider or a light, fruity red wine. The key is to let the cheese's inherent richness and tanginess guide your choices, creating a harmonious interplay of flavors.

The beauty of Double Gloucester's flavor lies in its versatility. Its creamy texture and balanced taste make it a perfect candidate for both simple and elaborate dishes. Grate it over roasted vegetables for a nutty, savory boost, or melt it into a sauce for a rich, tangy depth. For a classic British experience, enjoy it as part of a traditional ploughman's lunch, where its flavor profile shines alongside pickles, chutneys, and crusty bread. The cheese's ability to adapt to various culinary contexts while maintaining its unique character is a testament to its exceptional flavor.

A closer examination of Double Gloucester's flavor reveals the artistry behind its creation. The rich creaminess stems from the use of cow's milk, often from local Gloucestershire breeds, which imparts a natural sweetness. The slight tanginess is a result of the cheese's aging process, during which beneficial bacteria develop, adding complexity. The nutty undertones, meanwhile, are a hallmark of the traditional production methods, which include slow maturation and careful handling. This combination of factors results in a cheese that is not just a food, but a reflection of its heritage and craftsmanship.

For those looking to incorporate Double Gloucester into their culinary repertoire, here’s a practical tip: when using it in cooked dishes, add it towards the end of the cooking process to preserve its delicate flavors. Its melting qualities make it ideal for gratins, sandwiches, or even as a topping for soups. For a simple yet elegant appetizer, pair thin slices of Double Gloucester with a drizzle of truffle oil and a sprinkle of sea salt. The goal is to let the cheese's rich, creamy, and slightly tangy taste with nutty undertones take center stage, enhancing rather than overwhelming the dish. By doing so, you'll unlock the full potential of this remarkable cheese.

Explore related products

Singletons Double Gloucester Cheese (Wheel 9 pounds)

$188.82

Velveeta Original Pasteurized Recipe Cheese Product, 16 oz Block

$5.48

JYCONVSTO97 Huntsman Cheese (2x1 Pound)_AB

$79.99

Excalibur Hot Pepper Double Gloucester Cuts, 7 oz, 4 Pack

$87.92

Huntsman 1lb

$64.99

Kerrygold Dubliner Parchment, Packaged-cheddar-cheeses, 7 Ounce

$6.29

Production: Made from cow’s milk, traditionally using annatto for color, and aged 4-12 months

Double Gloucester cheese, a quintessential English cheese, owes its distinctive character to a precise production process. Central to this process is the use of cow's milk, which serves as the primary ingredient. Unlike cheeses made from sheep or goat milk, the cow's milk used in Double Gloucester imparts a mild, creamy flavor that forms the foundation of its appeal. This choice of milk is not arbitrary; it reflects a tradition rooted in the dairy-rich Gloucestershire region, where cattle farming has long been a staple.

The traditional use of annatto for coloring is another hallmark of Double Gloucester production. Annatto, derived from the seeds of the achiote tree, is a natural dye that gives the cheese its signature orange hue. While modern variations may omit annatto or use synthetic alternatives, traditionalists insist on its inclusion for authenticity. The dosage of annatto is critical—typically, 1-2 grams per 10 liters of milk is sufficient to achieve the desired color without overpowering the cheese's natural taste. This step is not merely aesthetic; it connects the cheese to its historical roots and distinguishes it from other English cheeses.

Aging plays a pivotal role in developing Double Gloucester's texture and flavor profile. The cheese is typically aged for 4 to 12 months, with the duration influencing its characteristics. Younger cheeses, aged around 4 months, retain a softer texture and milder flavor, making them ideal for slicing or melting. In contrast, cheeses aged closer to 12 months develop a firmer texture and more pronounced, nutty flavor, suited for grating or standalone consumption. Producers often monitor humidity and temperature during aging, aiming for 85-90% humidity and 10-12°C (50-54°F) to ensure optimal maturation.

For home enthusiasts looking to experiment with Double Gloucester production, precision is key. Start by sourcing high-quality cow's milk, preferably raw or pasteurized at low temperatures to preserve its natural enzymes. Incorporate annatto during the curdling process, ensuring even distribution. After pressing and salting, the cheese should be stored in a controlled environment for aging. Regularly flip the cheese to prevent uneven moisture distribution, and monitor its progress weekly. While the process demands patience, the result—a cheese rich in tradition and flavor—is well worth the effort.

Comparatively, Double Gloucester's production stands apart from other cheeses due to its emphasis on natural ingredients and extended aging. Unlike mass-produced cheeses that prioritize speed and consistency, Double Gloucester celebrates variability, with each batch reflecting its unique aging conditions. This approach not only preserves its heritage but also offers a sensory experience that connects consumers to the craft of cheesemaking. Whether enjoyed young or mature, Double Gloucester remains a testament to the art of transforming simple ingredients into something extraordinary.

Uses: Perfect for grilling, melting, or enjoying on its own in cheese boards

Double Gloucester cheese, with its rich, creamy texture and nutty undertones, is a versatile addition to any culinary repertoire. Its firm yet pliable nature makes it particularly well-suited for grilling. When placed on a hot griddle or barbecue, the cheese softens without losing its shape, developing a golden, slightly crispy exterior that contrasts beautifully with its gooey interior. For best results, slice the cheese into ¼-inch thick pieces and grill for 2-3 minutes per side. Pair it with a drizzle of honey or a sprinkle of smoked paprika to enhance its natural flavors.

Melting is another arena where Double Gloucester shines. Its high fat content and moisture level allow it to melt smoothly, making it ideal for sauces, sandwiches, or as a topping for dishes like macaroni and cheese. To incorporate it into a sauce, grate the cheese finely and add it gradually to warm milk or cream, stirring constantly to prevent clumping. For grilled cheese sandwiches, combine it with sharper cheeses like cheddar for a balanced flavor profile. A practical tip: let the cheese come to room temperature before melting to ensure even consistency.

While its transformative qualities are impressive, Double Gloucester also holds its own on a cheese board. Its semi-hard texture and mild, buttery taste appeal to a wide range of palates, from children to connoisseurs. When presenting it, pair it with complementary accompaniments such as crisp apples, walnut bread, or a tangy chutney. For a visually striking board, contrast its natural orange-yellow hue with darker elements like black grapes or dark chocolate. Serve at room temperature to fully appreciate its flavor and texture.

The key to maximizing Double Gloucester’s potential lies in understanding its adaptability. Whether grilled, melted, or enjoyed raw, it brings a distinct character to every dish. Experiment with different preparations to discover its full range—from the smoky depth of grilled slices to the luxurious smoothness of a melted sauce. By incorporating this cheese into your cooking, you not only elevate your dishes but also pay homage to its centuries-old tradition in Gloucestershire, England.

Frequently asked questions