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Double Gloucester Cheese
Double Gloucester has a smooth, buttery texture with a clean, creamy, mellow flavour, traditionally made from milk produced by Old Gloucester cattle. It is usually eaten at between 6 to 12 months of age, and is a rich golden straw colour.
Double Gloucester is traditionally made as a large wheel with a thick rind to withstand the annual cheese rolling ceremonies - when cheeses were rolled down the hills in Gloucestershire to protect grazing rights.
The recipe for this cheese disappeared during the last war but was remembered by one old lady who used to make it and it was resurrected by Jim Matthiason.
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