Gloucester

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

There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire.

Both types have a natural 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. In the today, of these two types of cheese, it is the "Double Gloucester" which is more likely to be sold in. 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 Gloucestershire.

Variations
Cotswold Cheese is made by blending chives and spring onions into Double Gloucester. Cotswold cheese is a trademarked name and can only be made by Long Clawson Dairy.

Huntsman cheese, also known as Stilchester, is made with alternating layers of Double Gloucester and Stilton.

Cheese Rolling
Double Gloucester cheese is also used every spring for the, a sport considered to be dangerous due to the lengthy, steep Gloucestershire hillside (50% downhill gradient at over 200 yards) in which the event takes place.