A hard, cows’ milk cheese with a smooth texture, milky, nutty flavour and apricot colour thanks to the addition of annatto (a natural plant extract also used in Red Leicester). Originally made in the fertile county of Gloucestershire from the milk of the Gloucester cow, Gloucester cheese comes in both Single and Double varieties, and is now produced all over the world. Double Gloucester is the larger of the two, and is richer and creamier in texture, as it is made from the whole milk taken from two milkings, or a mixture of milk and cream.
Double Gloucester is available year-round. Look for farmhouse producers who make the cheeses in the traditional method, or cheesemakers who make Double Gloucester from the milk of pedigree Old Gloucester cattle.
Article by Felicity Cloake