Double Gloucester Distinctive Features
Double Gloucester typically forms a large, cylindrical wheel weighing between 6 and 9 kilograms. Its rind is natural, hard, and often cloth-bound, presenting a pale yellow to orange-brown color. The interior paste boasts a vibrant orange-red shade, achieved through the addition of annatto. The texture is firm yet pliable, smooth, and slightly crumbly when mature.
The cheese has a relatively low humidity, usually around 35-40 percent, contributing to its dense consistency. Its flavor profile is mild, creamy, and nutty with a slight sweetness. As Double Gloucester ages, it develops more complex, savory notes. The cheese melts beautifully, making it ideal for cooking.
How Double Gloucester is typically used
Double Gloucester is a versatile cheese enjoyed in numerous ways. People often serve it at room temperature to appreciate its full flavor. It pairs wonderfully with fruits, crackers, and a robust ale.
- Slice Double Gloucester for sandwiches and ploughman’s lunches.
- Grate it over pasta dishes, casseroles, and baked potatoes.
- Melt it into sauces for Welsh rarebit or cauliflower cheese.
- Cube it for cheese boards accompanied by chutney and nuts.
- Use it in savory scones or soufflés for a rich taste.
Nutrition values and using in diets
| Nutrient | Value per 100g |
|---|---|
| Energy | 415-450 kcal |
| Fat | 33-36 g |
| Saturated Fat | 21-23 g |
| Protein | 25-28 g |
| Carbohydrates | 1-2 g |
| Sodium | 650-750 mg |
| Calcium | 800-900 mg |
Double Gloucester provides a significant source of protein and calcium. Its high fat content means it should be consumed in moderation within a balanced diet. The cheese offers essential nutrients but is also calorie-dense. Individuals can incorporate small portions of Double Gloucester to enrich meals without excess calories.
For those monitoring sodium intake, Double Gloucester’s salt level requires attention. It fits well into ketogenic diets due to its low carbohydrate content. Vegetarians often use Double Gloucester as a protein source. Always pair it with high-fiber foods like whole grains and vegetables for a healthier meal.
Ingredients and Production Process
Double Gloucester begins with high-quality, pasteurized or raw cow’s milk. Producers often use milk from Gloucester cattle for authenticity. The milk is warmed and mixed with a starter culture to begin fermentation. Rennet is then added to coagulate the milk into curds.
The curds are cut into small pieces to release whey. They are cooked at a controlled temperature, typically around 39°C, for firmness. Annatto is introduced at this stage to impart the characteristic orange color. The curds are then milled into smaller chunks.
Next, the curds are salted and pressed into molds for several hours. This pressing removes excess whey and shapes the cheese. The young Double Gloucester wheels are then bound in cloth and aged. Aging occurs in cool, humid cellars for a minimum of three months.
During aging, the cheese is turned regularly to ensure even development. The flavor deepens, and the texture becomes firmer over time. Traditional Double Gloucester ages for six to nine months for optimal quality. This careful process results in the cheese’s distinctive smoothness and taste.
Double Gloucester Questions and Answers
Why is Double Gloucester cheese important?
Double Gloucester cheese is important because it represents a key part of British culinary heritage. It showcases traditional cheesemaking techniques from the Gloucester region. Many cheese lovers seek out Double Gloucester for its authentic taste and history.
Can Double Gloucester cheese be exported?
Double Gloucester cheese is exported worldwide to countries in Europe, North America, and Asia. It meets international food safety standards for transport. Consumers abroad enjoy Double Gloucester for its quality and versatility.
Is Double Gloucester cheese used in restaurants?
Yes, Double Gloucester cheese is a popular choice in many British and international restaurants. Chefs use it in gourmet dishes like baked pasta and cheese fondues. It often features on cheese boards for its appealing color and flavor.
How is Double Gloucester cheese stored?
Store Double Gloucester cheese in the refrigerator, wrapped in wax paper or cheese paper. Keep it away from strong odors to preserve its taste. For longer storage, you can vacuum-seal Double Gloucester to prevent drying.
What distinguishes Double Gloucester cheese from other cheeses?
Double Gloucester cheese is distinct for its firm texture and orange color from annatto. It is less crumbly than Cheddar and has a milder, nuttier flavor. The traditional cloth-binding also sets Double Gloucester apart from many modern cheeses.
How is Double Gloucester cheese eaten?
Double Gloucester cheese is eaten sliced in sandwiches, melted in cooking, or cubed on platters. Serve it at room temperature to enhance its creamy notes. Pair Double Gloucester with apples, pears, or a full-bodied red wine.
How popular is Double Gloucester cheese?
Double Gloucester cheese is very popular in the United Kingdom and among cheese enthusiasts globally. It is a common feature in supermarkets and specialty shops. Events like cheese rolling festivals celebrate Double Gloucester’s cultural significance.
How is Double Gloucester cheese made?
Double Gloucester cheese is made from cow’s milk, cultured, renneted, and colored with annatto. The curds are cooked, pressed, and aged for several months. Artisans follow time-honored methods to produce authentic Double Gloucester.
Where is Double Gloucester cheese produced?
Double Gloucester cheese is primarily produced in Gloucestershire, England. Some dairies in other regions also make it under traditional guidelines. The name is protected, ensuring quality and origin standards for Double Gloucester.
What is Double Gloucester cheese?
Double Gloucester cheese is a traditional hard cheese from England. It is known for its smooth texture and orange color. Double Gloucester is made from whole cow’s milk and aged to perfection.
Double Gloucester Cheese Varieties of this sort in different Countries
Double Gloucester in England
In England, Double Gloucester maintains its traditional recipe and methods. Cheesemakers in Gloucestershire use milk from local herds for authenticity. The cheese is often cloth-bound and aged in specific conditions. English Double Gloucester has a Protected Designation of Origin (PDO) status in some cases.
This version features a robust, nutty flavor with a smooth, firm paste. It is typically aged for six to nine months. Artisanal producers emphasize small-batch quality. English Double Gloucester is a staple in regional cuisine and exports.
Double Gloucester in the United States
In the United States, Double Gloucester is produced by several specialty dairies. American versions often use pasteurized milk for safety standards. The cheese might be slightly milder than its English counterpart. Some producers incorporate annatto for the traditional color.
American Double Gloucester tends to have a higher moisture content. It is popular in gourmet markets and cheese shops. The flavor is creamy and adaptable to local tastes. US makers sometimes age it for shorter periods.
Double Gloucester in Canada
Canadian Double Gloucester is crafted primarily in provinces like Ontario and Quebec. Dairies use high-quality Canadian cow’s milk. The cheese often features a bright orange paste and firm texture. Canadian versions adhere to strict food safety regulations.
It has a balanced, mild flavor suitable for diverse palates. Aging times vary from three to six months. Canadian Double Gloucester is enjoyed in sandwiches and melted dishes. It complements the country’s rich dairy tradition.
Double Gloucester in Australia
In Australia, Double Gloucester is produced by artisanal and larger dairies. The cheese benefits from the country’s high-quality milk production. Australian Double Gloucester often has a slightly sweeter profile. It is commonly used in cooking and as a table cheese.
The texture is smooth and melts well for gratin dishes. Local variations might include different aging techniques. It is a favorite in Australian pubs and homes. The cheese pairs well with local wines and beers.
Double Gloucester in New Zealand
New Zealand produces Double Gloucester with an emphasis on pasture-fed milk. The cheese has a rich, creamy flavor due to the lush grasslands. Kiwi versions are often export-oriented and meet international standards. They maintain the characteristic orange color and firmness.
Double Gloucester in New Zealand is aged for four to eight months. It is versatile in both traditional and fusion recipes. The cheese supports the country’s growing gourmet food sector. It is a popular choice for cheese boards and cooking.
Double Gloucester Around the World
Double Gloucester shares similarities worldwide in its basic production method and appearance. Most varieties use cow’s milk and annatto for color. The cheese typically has a firm texture and nutty flavor. However, differences arise due to local milk quality, aging conditions, and consumer preferences.
In some countries, Double Gloucester is milder or creamier than the original. Regulations and traditions influence its characteristics. Despite variations, the cheese remains a symbol of quality and tradition. Its global appeal ensures continued innovation and appreciation.
Double Gloucester continues to captivate cheese lovers with its rich history and adaptable nature. Its journey from English dairies to international tables highlights its enduring appeal. This cheese exemplifies how traditional methods can thrive in a modern global market. Enjoy Double Gloucester as a testament to culinary craftsmanship.