Cotswold cheese

Cotswold Cheese is a variety of cheese originating from the Cotswolds, an area in south-central and south-west England known for its rolling hills and historic villages. It is a full-fat, semi-hard cheese made from pasteurized cow's milk, and is often referred to as "pub cheese" in the United Kingdom due to its popularity in British pubs.

History

The production of Cotswold Cheese dates back to the 1970s, when it was first made by the Longman family in Somerset. The cheese was created as a variation of Double Gloucester, a traditional British cheese, with the addition of chopped onions and chives for extra flavor.

Production

Cotswold Cheese is made by adding a starter culture and rennet to pasteurized cow's milk. The milk is then heated and left to curdle. The curds are cut, stirred, and heated again before being drained and pressed into molds. The cheese is then aged for up to three months. The addition of onions and chives gives Cotswold Cheese its distinctive flavor and appearance.

Characteristics

Cotswold Cheese is known for its smooth and creamy texture, and its tangy, savory flavor. It has a rich, buttery color, and is speckled with green chives and onions. The cheese is typically sold in wheels or blocks, and can be sliced or grated for use in cooking.

Uses

Cotswold Cheese is a versatile cheese that can be used in a variety of dishes. It is often served with crackers or bread, and pairs well with beer and cider. It can also be used in cooking, and is particularly good in quiches, omelettes, and on burgers.

See also

• List of British cheeses
• List of cow's milk cheeses