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Double Gloucester

Double Gloucester

Double Gloucester is a traditional, full fat, hard cheese made from pasteurized or unpasteurized cows’ milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces its origins to 1498 in the City of Gloucester.

Gloucester comes in both single and double varieties. While Single Gloucester is made from skimmed milk, Double Gloucester uses full fat milk. In addition, Double Gloucester is twice the height of Single Gloucester and more flavorful. It is also said that Double Gloucester uses the whole milk taken from two milking or a mixture of milk and cream.

The double variety has a smooth and buttery texture, rich and nutty yet mellow flavor and apricot color thanks to the addition of annatto plant extract. Vegetarian rennet is used and the cheese is aged for at least 4 months. If the cheese is allowed to age further, it will develop more complex and nutty flavors. Moreover, the texture tends to become very hard and flaky.

Double Gloucester participates every year in the Cooper's Hill Cheese-Rolling and Wake where buyers jump on the cheese to evaluate its quality and sustainability. A traditional British Ale or red like Syrah will perfectly complement a Double Gloucester.

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