Cotswold Double Gloucester

Cotswold Double Gloucester, with chive and onion, with crackers

Gloucester cows are the almost extinct and were at one time the only cow’s milk that was used to make Gloucester cheeses.

There are two kinds of Gloucester cheeses; single and double. The main difference being that single Gloucester is made using skimmed milk and double using only whole milk.

Both types have a rind and a hard and natural texture, however, single Gloucester is slightly more crumbly, lower is fat and the texture is lighter. The double Gloucester is left to age for a longer period than the single and is a lot stronger and has a more savoury flavour.

The double Gloucester is firm and produced in a round shape, which is slightly larger than the single Gloucester.

The cheese I have chosen combines the flavours of the double Gloucester with pieces of chive and onion, which is a very popular pub cheese.