| Gloucester | |
|---|---|
| Country of origin | England |
| Region, town | Gloucestershire |
| Source of milk | Traditionally from Gloucester cattle |
| Pasteurised | No |
| Texture | semi-hard |
| Aging time | 36 Weeks |
| Certification | Single Gloucester: PDO |
Gloucester is a traditional unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly-extinct Gloucester cattle.
There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire.
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. In the United Kingdom today, of these two types of cheese, it is the "Double Gloucester" which is more likely to be sold in supermarkets. Both types are produced in round shapes, but Double Gloucester rounds are larger. Traditionally whereas the Double Gloucester was a prized cheese comparable in quality to the best Cheddar or Cheshire, and was exported out of the County, Single Gloucester tended to be consumed within Gloucestershire.[1]
Cotswold Cheese is made by blending chives and spring onions into Double Gloucester, as shown in the image below. [2]
Huntsman cheese, also known as Stilchester, is made with alternating layers of Double Gloucester and Stilton.
Double Gloucester cheese is also used every spring for the Cooper's Hill Cheese-Rolling and Wake, a sport considered to be dangerous due to the lengthy, steep Gloucestershire hillside[3] (50% downhill gradient at over 200 yards) in which the event takes place.
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