Between Stroud amd Gloucester, on the edge of the Cotswod Hills, Jonathan Crump keeps some 50 Old Gloucester cows, one of the rarest breeds of cattle in the country, at Standish Park Farm. "Double" refers to the traditional recipe that uses milk from both morning and evening milkings. Double Gloucester was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies. It is colored with a touch of annatto vegetable dye to enhance its naturally golden color. It ripens for three to four months for a mellow flavor, and silky, buttery texture. Its flavor is accessible, lying somewhere between that of Cheshire and Cheddar. The farm is all permanent pasture, untreated except for manure, producing its own hay for winter feed. Jonathan uses unpateurised milk and vegetable rennet for his cheeses; a rich rounded, mellow, pale orange Double Gloucester and a moist, delicate Single Gloucester. This rustic, British classic has a natural rind speckled with mold, and is best served with a pint of real ale. Also available as an Orange Double Gloucester, dyed with annatto.
- Made from unpasteurized cow's milk.
- Photo depicts whole 6 lb. form of cheese.
- Suitable for Vegetarians.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.