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Cheese Description:
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» Double Gloucester «
It is a traditional, unpasteurized, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Records show, however, that Gloucester was known as early as the 8th century. The hard, natural rind has some gray-blue moulds and bears the marks of the cloth in which it is matured. Cheese merchant payed attention to rind's robustness. They used to jump on it with both feet to test it. If the rind didn't crack, the cheese was safe to travel. The full-cream, two milking sessions milk in Double Gloucester gives it characteristic, rich, buttery taste and flaky texture. It is firm and bitable, like hard chocolate. The color is pale tangerine. The cheese has a flavor of cheese and onions. Not as firm as Cheddar, it has a mellow, nutty character with an orange-zest tang.
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