Single Gloucester

Single Gloucester

A moist, delicate cheese with a creamy, buttery taste and slightly sharp freshness on the finish.

£8.00 per 250g
Unpasteurised Vegetarian Rennet PDO Cow
PLU 156

Key Facts

  • CountryEngland
  • RegionGloucestershire
  • AccreditationPDO
  • FlavourButtery and fresh
  • 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

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

Nutrition

  • 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 sales@paxtonandwhitfield.co.uk.

About

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. Single and Double Gloucester are 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, their recipe and production was nearly lost after the ravages of the Second World War. Farmhouse production gave way to anonymous factory production which changed the quality to cheeses scarcely distinguishable from poor cheddar.

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