Room for more cheese?

Made in Gloucestershire since the 16^th century, there are two varieties of Gloucester cheese – single and double.

Both types are traditionally made using the milk from Gloucestershire breed cows, farmed within our county.

The semi-hard cheese has a natural rind and hard texture. Single Gloucester however, is slightly lighter in texture, is more crumbly and lower in fat. Whereas Double Gloucester is aged for longer, producing a stronger and more savoury flavour.

And it’s Double Gloucester that is used for the annual Cooper’s Hill Cheese-Rolling and Wake event held each spring in the county.