What are my special features?
The original Gloucester cheese was a coloured cheese made from full-cream milk from the local Old Gloucester cow. Gloucester cheese has developed into two versions. Double Gloucester is a pale/deep red orange and has a mellow flavour with a creamy texture. The cheese is a richer product made with full-fat milk, designed for durability and sold nationally. Single Gloucester is a pale yellow colour and has a balanced sweet, sharp flavour with a creamy texture. The cheese was frequently made of part-skimmed milk or when the cows grazed on inferior forage.
What is my history?
As early as 1500, the city of Gloucester was renowned for its cheese, butter, and meat markets. The making of Gloucester cheese for export from this region has been documented as early as the 18th century. Signs of the region’s cheese making history are embedded within the landscape. Traditional farmhouses within Gloucestershire were often equipped with a special third-story cheese-aging room with louvred windows and the activity of cheese rolling is a feature within many regional festivals and celebrations.
At the end of the 18th century, the Single cheese variety was noted. In comparison to the Double, Single Gloucester Cheese was produced on a more local and smaller scale. Only slight differences are present within the two production methods.
Why am I forgotten?
Traditionally, Gloucester cheese was produced with milk from the local Old Gloucester cattle breed, which produced milk with small fat globules and high protein content exceptionally well suited to cheese making. As the mass production of Gloucester cheeses increased, the use of traditional Old Gloucester cow’s milk was phased out. The Old Gloucester cow could not compete with specialist dairy breeds designed for gross milk production.
Don’t lose me…cook me!
