Friday, March 1, 2013

Double Gloucester - An English Classic

A couple of days ago at the cheese counter we received a wheel of Double Gloucester and it was like seeing an old friend. Double Gloucester is the cheese that is used to make Cotswold (Double Gloucester w/ onions and chives) and well as Huntsman (Double Gloucester w/ Stilton). These cheeses are fantastic, but nothing is like the pure, unadulterated form of Double Gloucester...

Cheese: Double Gloucester
Producer: Garry Grey and the Appleby family
Region: Abbet Farm, nr Hawkstone, Shropshire (England)
Milk: Raw cow's milk
Rennet: Vegetable rennet

This cheese is a wonderfully balanced and reminiscent of a beautifully flavored mild cheddar. It comes from a three centuries old recipe that the Appleby family was able to research and develop. The "double" in Double Glocester means that it is made with whole milk from both the morning and evening milkings. The "single" version of this cheese uses partially skimmed milk. By using whole, raw milk, this cheese has a lot more flavor than most in this category. The folks at Neals Yard describe this cheese as being like buttered toast, and I think that they are spot on.

Another characteristic of this cheese is that it melts wonderfully. So if you want to make any meal a bit fancies (grilled cheese, macaroni and cheese, even a quesadilla!) try using the Double Gloucester instead.

If you want a sample of this cheese, come on by the cheese counter and ask anyone there. We'd love to have you try it! I hope to see all of you again soon, but until then - eat, drink and be happy!