Double Gloucester (England)
Double Gloucester is a traditional, full fat, hard cheese made from pasteurised cow's milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces its origins to 1498 in the City of Gloucester.
It has a smooth and buttery texture, rich and nutty yet mellow flavour and apricot colour thanks to the addition of annatto plant extract. Vegetarian rennet is used and the cheese is aged for at least 4 months. If the cheese is allowed to age further, it will develop more complex and nutty flavours. Moreover, the texture tends to become very hard and flaky.