JuliaBalbilla at 14:50, 8 October 2012

2012-10-08T14:50:34Z

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|title=Godsell's Double Gloucester cheese suppliers, pictures, product info
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|description=Godsell's Double Gloucester is an artisan, pasteurised, cows' milk cheese produced by the Godsell family in the Gloucestershire village of
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[[Image:Godsell's Double Gloucester cheese.jpg|300px|thumb|right|Godsell's Double Gloucester cheese]]

Godsell's Double Gloucester is an artisan, pasteurised, cows' milk [[cheese]] produced by the Godsell family in the Gloucestershire village of Leonard Stanley. It is made with vegetarian rennet. Originally from the Vale of Berkeley, Double Gloucester is a traditional, whole [[milk]], hard [[cheese]] which has been made in Gloucestershire since the 16th century although production in the county had died out by 1950. At one time the cheeses were made only with the [[milk]] from Gloucester cows, which became almost extinct, and the [[cheese]] was revived on Charles Martell's farm in Dymock in 1973. Many farmhouses can still be seen to-day with their louvered tallets, which is where the [[cheese]] was stored before being sold to the [[cheese]] merchants. These merchants would walk on the [[cheese]] to check that they weren’t ‘hoven’ or too soft.

Originally Double Gloucester was made with full evening milk and full morning milk (no cream removed). To emphasise this annatto crystals were used to give the cheese a creamy tangerine colour. In fact in the 16th Century a Double Gloucester cheese was judged on its depth of colour as the crystals were so expensive, the deeper the colour the better the cheese. Annatto comes from a south American beam tree - so they were obviously importing and exporting in the 16th Century. Although Double Gloucester can be made anywhere in the world (unlike Single Gloucester) there are only 6 cheesemakers in Gloucestershire making it.

The [[milk]] in Double Gloucester is taken from both morning and evening milkings. The colour is orange, due to the addition of [[annatto]]. The [[cheese]] has a natural rind and takes 5-8 months to mature. The cheese has a fudgy texture and fruity taste and is less dense than a [[Cheddar]]. It is traditionally matured and cloth bound.

Godsell's Double Gloucester is great on a cheeseboard with pickles chutney and is available from '''[http://godsellscheese.com/distributors.html these suppliers]''' or you can buy online from the farm.

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[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
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[[Category:Gloucestershire cheeses]]
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Godsell's Double Gloucester cheese - Revision history

JuliaBalbilla at 14:50, 8 October 2012