Gloucester cheese

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Gloucester cheese
Country of origin	England
Region, town	Gloucestershire
Source of milk	Gloucester cattle
Pasteurised	No
Texture	semi-hard
Aging time	36 Weeks
Certification	Single Gloucester: PDO

Gloucester cheese is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire in England since the sixteenth century.

Gloucester cheeses were at one time made only with the milk from Gloucester cows, which are now almost extinct. There are two types of Gloucester cheese: Single and Double. The main difference is that Single Gloucester is made with skimmed milk combined with a small amount of whole milk. Double Gloucester is made from only whole milk.

Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer. Both types are produced in round shapes, but Double Gloucester rounds are larger. Double Gloucester can be enjoyed as a snack, for grating or grilling.

Huntsman cheese is made with both Double Gloucester and Stilton.

Double Gloucester cheese is also used every spring for the Cooper's Hill Cheese-Rolling and Wake, a dangerous sport.