Appleby’s Double Gloucester is a traditional, full-fat, hard cheese made from unpasteurized cow’s milk. It uses the same ingredients as Appleby’s Cheshire but with variations in the timing, temperature and acidity. It has a smooth, buttery texture with a rich and nutty, yet delicate flavour. The acidity is less dominant than in Cheshire and is balanced with a slight tang and mineral bite.
This cheese is suitable for vegetarians as it uses vegetarian rennet.
16 other products in the same category:
The cheese is mould-ripened similar to a French Tomme De Savoie. It is 8 weeks old and has a creamy, buttery in texture, and sweet flavours, with a distinctly earthy finish. The name Stoney Cross...
A fruity but delicious cheese… slice thinly onto a digestive biscuit and enjoy as a cheesy snack.
Double Gloucester is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England while Stilton Blue cheese is a blue-veined, strong, smooth and creamy cheese...
Aged for around 75 days, it develops a velvety grey mould rind, which helps create its mild, earthy aroma and beautifully balanced flavour. The cheese has a buttery, slightly elastic texture, with...
Aged for at least 8 weeks, Raclette Chabert develops a supple, semi-soft consistency that melts effortlessly while maintaining its buttery, mildly fruity, and slightly earthy flavour. The washed...
The cheese is made using a 'washed-curd' method which dilutes the acidity to achieve a gentle, mellow flavour. During the make, some of the whey is removed and replaced with water. This results in...
Appleby’s Double Gloucester is a traditional, full-fat, hard cheese made from unpasteurized cow’s milk. It uses the same ingredients as Appleby’s Cheshire but with variations in the timing, temperature and acidity. It has a smooth, buttery texture with a rich and nutty, yet delicate flavour. The acidity is less dominant than in Cheshire and is balanced with a slight tang and mineral bite.
This cheese is suitable for vegetarians as it uses vegetarian rennet.
