Pronunciation: [GLOSS-ter]

There are two styles of this cheese—Single Gloucester and Double Gloucester—both of which hail from southwest England's city of Gloucester. Single Gloucester, which has been granted a protected designation of origin (PDO), is produced with traditional farmstead methods and only from the milk of Gloucester cows (which may be and typically are skimmed); it may not be artificially colored. It's generally ripened anywhere from 10 weeks to 9 months and has a lighter, more crumbly texture than its whole-milk kin. The flavor is milky and slightly sweet with hints of vanilla and caramel. Double Gloucester is made with whole milk and is typically ripened for 6 months. It has a firmer, denser texture and fairly mellow flavor, sometimes with nutty traits. At this writing, Double Gloucester doesn't have PDO status and most of this cheese is factory-made. Cotswald, also known simply as pub cheese, is a Double Gloucester flavored with chive and onion. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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