We are delighted to once again stock this fabulous traditional British cheese.

Charles Martell’s own herd of Old Gloucester cows produces the creamy, rich milk, from which this fabulous cheese is made. The adjective double refers to the traditional way of making the cheese, which is based on using both morning and evening milk. Double Gloucester has a hard, close, smooth texture, and a mellow but pronounced flavour in between Cheshire and aged Cheddar. Anatto is added to give the cheese its characteristic orange colour.

History: Known for at centuries in Gloucestershire where it was made on most farms in the vale areas of the county. 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 factors. These factors would walk on the cheese to check that they weren’t ‘hoven’ or too soft. Production in Gloucestershire sadly died out in the 1950s, but was revived on this farm in 1973. Accepted into a Slow Food Presidium 2004.