Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.80 through £22.80
Double Gloucester is always a treat. Its creamy texture and bold, nutty flavours make it a real star on any cheeseboard. It really is one of Britain’s best-loved cheeses, and for good reason. I’m a big fan of Jonathan Crump’s version; he keeps all the traditional character but brings it right up to date for today’s cheese lovers.
Double Gloucester has been made in Gloucestershire for centuries, and like so many of our best cheeses, its story goes right back to medieval times. It really took off in the 17th century, becoming a staple for local farmers and families. There is some debate as to where the double came from in Double Gloucester. Some think it was because the cheeses were traditionally double the size of the younger Single Gloucesters whereas others believe it is because the cheese was made using the milk from morning and evening milking, hence doubling the amount of cream in the end product.
Farmers would make Double Gloucester and take it to local markets or nearby cheesemongers. To make the cheese look more expensive, they coloured its paste with annatto. Annatto is made from the fruit of the achiote trees, which are found in the tropical regions of the Americas. The fruit itself is not edible, but the seeds found within it are surrounded by an orangy-red pulp which is mixed with water to produce food colouring. It doesn’t add favour, but it makes the cheeses really stand out.
The Gloucester cows themselves are extremely docile, as well as being lovely to look at. They have a white stripe that goes down their backs, over their tails and under their bellies! Gloucester cows are one of Britain’s oldest and rarest breeds. In 1972, there was only one herd left in Britain, but the breed is now flourishing thanks to its milk, which is ideal for cheesemaking. If you ever see these cows in the fields, you’ll know you’re in proper cheese country!
What I really love about Double Gloucester is its rich, creamy texture and that bold, savoury flavour. It starts off smooth and firm, with just a bit of bounce, but as it matures, it gets more crumbly. The cheese itself is a lovely golden colour, dense and just a little bit moist.
Flavour-wise, Double Gloucester is a proper treat. When it’s young, it’s mild, creamy and buttery, with just a hint of grassiness. As it gets older, the flavours really come alive, nutty, tangy, and a little bit earthy, with a lovely strength that balances out the richness. It’s deeply satisfying, but never over the top.
Jen’s note: Double Gloucester is also famous for being used in the annual cheese-rolling race at Cooper’s Hill in Gloucestershire. Every year, people from all over the world come to chase a wheel of Double Gloucester down a very steep hill. It is totally bonkers and brilliant fun to watch! It’s a wonderful celebration of local tradition and shows just how much this cheese means to the community.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, nettle leaves, starter cultures, vegetarian rennet, calcium chloride, penicillium candidum
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
