Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th cottage cheese block. In the United Kingdom today, Double Gloucester is more widely sold. 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. Most Double Gloucester sold in UK supermarkets is slab cheese, made in large creameries operated by major dairy companies such as Dairy Crest. Supermarkets normally sell Double Gloucester under their own store brand. Manufacture of traditional Gloucester cheeses from the Gloucester cow died out in the 1950s along with most of the Gloucester cattle. However, in 1973 Charles Martell managed to gather 3 Old Gloucester cows from the herd of less than 50 left in the county. Double Gloucester is often blended with other ingredients.
One variety made by blending with chives and spring onions has been marketed as Cotswold cheese, though this is not a traditional English cheese name. Huntsman cheese, also known as Stilchester, is made with alternating layers of Double Gloucester and Stilton. The reason for the two types of Gloucester cheese being called ‘double’ and ‘single’ is not known. Double Gloucester cheese is typically twice the height. Say cheese – the history of Double Gloucester and Single Gloucester”.
BBC Radio 4 – The Food Programme, A Taste of Britain: Revisited”. Artisan Single and Double Gloucester Cheese”. Son – History of the Company and Farming in Gloucestershire”. The difference between Double Gloucester and Single Gloucester cheese”. The Official Site of Cheese Rolling”.
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