Double Gloucester cheese

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Double Gloucester cheese

Double Gloucester is a traditional, semi-hard cheese that originated from the English county of Gloucester. It is made from cow's milk and is known for its rich, creamy texture and mild, savoury flavour.

History

The production of Double Gloucester cheese dates back to the 16th century. It was traditionally made from the milk of the once nearly extinct Gloucester cattle. The cheese was typically made in large wheels for trade at cheese markets in Gloucester and other nearby towns.

Production

Double Gloucester cheese is made by heating cow's milk to 86-95°F (30-35°C) and adding a starter culture and rennet. The curd is then cut, stirred, and heated to a higher temperature. After that, the curd is drained, salted, and pressed into moulds. The cheese is then aged for at least four months, although some versions are aged for up to a year.

Characteristics

Double Gloucester cheese is distinguishable by its smooth and buttery texture. It has a creamy, nutty flavour with a hint of tanginess. The cheese is typically pale orange or yellow in colour, which is achieved by adding annatto, a natural food colouring.

Uses

Double Gloucester cheese is often used in cooking, as it melts well. It is also commonly used in cheese rolling competitions, particularly the annual Cooper's Hill Cheese-Rolling and Wake, where a wheel of Double Gloucester cheese is rolled down a steep hill and competitors race after it.

See also

• Cheese
• Gloucester cattle
• Cooper's Hill Cheese-Rolling and Wake