Full-fat hard cheese made with pasteurised or unpasteurised Old Gloucester cow’s milk with natural rennet.
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester, they also tend to have a lower fat content, hence ‘Single’ rather than ‘Double’ (as in single and double cream). A mild and slightly lactic flavoured cheese, it is eaten young, and goes well with a glass of perry.
It also makes an excellent toasting or cooking cheese.
The cheese is wrapped in waxed paper.
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Full-fat hard cheese made with pasteurised or unpasteurised Old Gloucester cow’s milk with natural rennet.
