Gloucester
Country of origin	England
Region, town	Gloucestershire
Source of milk	Traditionally from Gloucester cattle
Pasteurised	No
Texture	semi-hard
Aging time	36 Weeks
Certification	Single Gloucester: PDO

Gloucester is a traditional, unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the now nearly-extinct Gloucester cow.

There are two types of Gloucester cheese: Single and Double. The main difference is that Single Gloucester is made with skimmed milk combined with a small amount of whole milk. Double Gloucester is made from only whole milk.

Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer. Both types are produced in round shapes, but Double Gloucester rounds are larger. Traditionally whereas the Double Gloucester was a prized cheese comparable in quality to the best Cheddar or Cheshire, and was exported out of the County, Single Gloucester tended to be consumed within the County.^[1]

Huntsman cheese is made with alternating layers of Double Gloucester and Stilton.

[edit] Cheese Rolling

Double Gloucester cheese is also used every spring for the Cooper's Hill Cheese-Rolling and Wake, a dangerous sport that takes place on a steep Gloucestershire hillside.

[edit] References

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