An English cow's-milk hard cheese with a strong but mellow flavour. It was originally made from milk of the Gloucester breed of cattle. Its most distinctive feature is its orangey colour. This is produced artificially, originally by the addition of carrot juice or saffron, but now with annatto. At first only the cheese destined for the markets of London and other centres was coloured (city innocents associated high colour with high flavour), while the product for local consumption was left in its natural yellow state. But now the dyeing is virtually universal.
The ‘double’ in the name refers to the fact that full-cream milk from two milkings is used in making the cheese (the term Double Gloucester is first recorded as long ago as 1772). There is also a Single Gloucester. This is also made from the milk of two milkings, but one of them is skimmed. It is not dyed.
Subjects: Cookery, Food, and Drink.