Description
Double Gloucester Cheese
About Double Gloucester
So if this is Single Gloucester PDO… what makes Double Gloucester double?
The answer is that nobody is entirely sure.
Double Gloucester has been made in Gloucestershire for centuries and became an important market cheese by the 17th century. Unlike Single Gloucester, which was traditionally eaten younger and often kept on the farm, Double Gloucester was made to mature for longer and to be sold.
There are several theories about where the ‘Double’ comes from. One is simply that the cheeses were traditionally larger and thicker than Single Gloucester. Another suggests that richer milk, sometimes associated with combining milk from different milkings, produced a richer cheese.
Whatever the origin of the name, Double Gloucester developed into a firmer, richer and more robust cheese than its Single cousin — one that could withstand maturation and travelling to market.
Why is Double Gloucester Orange?
One of the most recognisable things about Double Gloucester is its wonderful golden-orange colour.
Traditionally, cheesemakers coloured the cheese to make it stand out at market and give the impression of particularly rich, creamy milk. Today, that colour usually comes from annatto, a natural colouring made from the seeds of the achiote tree, which grows in tropical parts of the Americas.
Annatto doesn’t really add flavour to the cheese, but it certainly makes Double Gloucester easy to spot in the counter.
And I rather love the thought of Gloucestershire farmers hundreds of years ago already understanding the importance of good merchandising.
Double Gloucester – Jen’s Tasting Notes
Double Gloucester is richer and fuller than Single Gloucester, with a dense, smooth texture and that unmistakable golden colour.
When young, it’s creamy and buttery with a gentle milky sweetness and just a little grassiness. As it matures, the flavour becomes deeper and more savoury, with toasted nuts, a gentle tang and a little earthiness coming through.
The texture changes too. Younger Double Gloucester has a lovely firmness and slight bounce, while more mature cheeses become denser and a little more crumbly.
It’s a proper traditional British cheese — satisfying, full of flavour and incredibly easy to keep going back to.
How to Serve and Pair Double Gloucester
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: Whenever we run cheese and wine tastings, I enjoy pairing Double Gloucester with Cabernet Sauvignon. The dark fruit works beautifully with the rich, savoury cheese.
- Something a little different: A good dry cider is another lovely match. Its acidity cuts through the creamy texture while the apple brings out the cheese’s sweeter side.
- On the plate: Keep things traditionally British with crisp apple, a good pickle and some crusty bread. Sometimes the obvious combinations are obvious for a reason.
- In the kitchen: If you’ve got some Double Gloucester left at the end of the week, grate it with a little Blue Stilton PDO and pop the lot into a toastie with English mustard. Tastebud heaven.
Jen’s note: Of course, Double Gloucester is also the cheese people chase down Cooper’s Hill every year. A wheel is sent hurtling down an incredibly steep hill and a crowd of apparently sensible adults throw themselves after it. People travel from all over the world to take part. It’s completely bonkers, slightly terrifying and wonderfully British. Pierre would absolutely not approve.
Buying Double Gloucester
- Brand or Producer: Jonathan Crump
- Product name: Double Gloucester
- Milk: Cow
- Country: England
- Region: Gloucestershire
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £3.80
- 500g wedge, £19.00
- Whole wheel (approx. 2.5kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, vegetarian rennet, annatto
