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Double Gloucester

A traditional cheese handmade using the milk of Gloucester cows. A rich, rounded, mellow flavour and smooth texture.

£8.50 per 250g
Unpasteurised Vegetarian Rennet Cow

Key Facts

  • CountryEngland
  • RegionGloucestershire
  • FlavourRich and mellow
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetYes
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkClaret


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email


Made by Jonathan Crump in Gloucestershire, this cheese is special in the fact that is made purely with the milk of Gloucester cattle, one of the rarest breeds of cattle in the country. The cows were developed in Gloucestershire hundreds of years ago purely for dairying and cheese making because the milk has particularly small globules of fat and a high protein content. Double Gloucester is a historic cheese, having been known outside the county as far back as the 8th century, and widely acknowledged in Tudor times. However, like many other traditional British cheeses, its recipe and production was nearly lost after ravages of the Second World War. Farmhouse production gave way to anonymous factory production which changed the quality to a cheese scarcely distinguishable from a poor cheddar.

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