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Cheese from England, Gloucestershire
Double Gloucester is a hard cheese of full-cream cow milk, coloured orange with annatto and made in a wheel about twice as thick as Single Gloucester. It is made much like cheddar but pressed more lightly, so it stays moister and crumblier. It matures at least six months, until mild and nutty.
| Full-cream cow milk | Historically from one or two milkings; the 1928 account mixes evening and morning milk[cheeseshed][usda-608] |
| Annatto | The orange vegetable dye that sets it apart from Single Gloucester[cheeseshed][oxford-companion] |
| Rennet | [usda-608] |
| Salt1 pound per 1,000 pounds of milk (1928 account of the Derbyshire method) | [usda-608] |
Total time across the recorded steps: 6.1 months
What changes: Rennet sets the mixed milk at about 27 °C, and annatto colours it orange
Evening milk, kept from souring as far as possible, is mixed with morning milk. Double Gloucester is always coloured with annatto; the 1953 handbook says Gloucester could also be coloured red or brown when about a month old. Output: firm curd.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Double Gloucester is a hard cheese of full-cream cow milk, coloured orange with annatto and made in a wheel about twice as thick as Single Gloucester. It is made much like cheddar but pressed more lightly, so it stays moister and crumblier. It matures at least six months, until mild and nutty. Made in 6 steps over 6.1 months. The longest step, mature, takes at least 6 months (The Cheese Shed) and runs at 16 °C (Doane C.F 1928).
| Main step | at least 6 monthsReported[cheeseshed][oxford-companion] | Mature |
|---|---|---|
| Temperature | 16 °CReported[usda-608] | Mature |
Double Gloucester uses full-cream milk, is always coloured with annatto and is matured at least six months. Single Gloucester PDO is uncoloured, thinner and eaten at about two months; its specification sets the starter step at 30–32 °C and a scald of up to 32–35 °C. Both are pressed more lightly than cheddar.
In a 2012 survey of UK pack labels (published 2014), 6 of 10 Double Gloucester products met the 1.8 g per 100 g salt target; those 6 averaged 1.58 g of salt per 100 g.
Every number is labelled with how it is known. How this atlas is made
Gloucester cheese is recorded from the late 1500s and Double Gloucester was most famous in the 18th century. Both Gloucester cheeses came close to extinction in the 20th century. In the 1970s Charles Martell helped save them by preserving the Old Gloucester cattle breed and making both cheeses.
