Gloucester cheese
Gloucester cheese is a traditional, semi-hard cheese which has been produced in the English county of Gloucestershire for several centuries. It is made from the milk of Gloucester cattle, a breed of dairy cattle native to the region. There are two types of Gloucester cheese: Single and Double.
History[edit | edit source]
Gloucester cheese has a rich history dating back to the 16th century. It was originally made by dairy farmers in Gloucestershire who held surplus milk. The cheese was traditionally made in large wheels for farm use and smaller wheels for sale in local markets. The cheese gained popularity in the 18th century when it was favored by Queen Victoria.
Single Gloucester[edit | edit source]
Single Gloucester is a traditional, unpasteurized, semi-hard cheese which has a creamy, buttery flavor. It is made from the partially skimmed morning milk combined with whole milk of the evening milking. Single Gloucester is lighter in texture and has a lower fat content than Double Gloucester. It has a Protected Designation of Origin (PDO) status, meaning that it can only be produced in Gloucestershire.
Double Gloucester[edit | edit source]
Double Gloucester is a traditional, full-fat, hard cheese made from whole milk. It has a firm body and a creamy, mellow flavor that becomes stronger and tangier with age. Double Gloucester is known for its bright orange or red color, which is achieved by adding a natural dye called annatto during the cheese-making process. Double Gloucester is used in the annual Cooper's Hill Cheese-Rolling and Wake, a traditional event held on the Spring Bank Holiday at Cooper's Hill in Gloucestershire.
Production[edit | edit source]
The production of Gloucester cheese involves a process of heating, curdling, cutting, draining, molding, and aging. The cheese is typically aged for a period of four to six months, although some varieties may be aged for up to a year.
See also[edit | edit source]
References[edit | edit source]
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