How to Sample Gloucester Cheese

Gloucester cheese is a historic English cheese with deep roots in the pastoral traditions of the Cotswolds. Originating in the county of Gloucestershire, this cheese has been crafted for over 700 years, evolving from a simple farmhouse product into a celebrated artisanal delicacy. While many consumers encounter Gloucester cheese in supermarkets or gourmet shops, few understand how to properly sample it to fully appreciate its nuanced flavor, texture, and heritage. Sampling Gloucester cheese is not merely about tastingits an immersive sensory experience that connects you to centuries of cheesemaking wisdom. Whether youre a cheese enthusiast, a culinary professional, or simply curious about traditional British dairy, learning how to sample Gloucester cheese correctly enhances your appreciation of its complexity and ensures you extract every layer of its character. This guide provides a comprehensive, step-by-step approach to sampling Gloucester cheese with precision, respect, and depth.

Step-by-Step Guide

1. Understand the Two Varieties of Gloucester Cheese

Before you begin sampling, its essential to recognize that Gloucester cheese comes in two distinct forms: Single Gloucester and Double Gloucester. These are not merely different strengths of the same productthey are legally defined, historically separate cheeses with unique production standards.

Single Gloucester is made from skimmed milk, resulting in a lighter, drier, and more delicate cheese with a pale golden rind and a subtle, earthy flavor. It typically weighs between 1.8 and 2.3 kilograms and is aged for a minimum of four months. Double Gloucester, by contrast, is crafted from whole milk, yielding a richer, creamier texture with a deeper orange hue (often from the addition of annatto for color). It tends to be larger, heavier, and aged longeroften up to 12 months or moredeveloping nutty, caramelized notes. Knowing which variety you are sampling will guide your expectations and sensory focus.

2. Select a Reputable Source

The quality of your sampling experience begins with the source. Gloucester cheese, especially Single Gloucester, is protected under EU Protected Designation of Origin (PDO) status, meaning only cheese produced in Gloucestershire using traditional methods can legally bear the name. Seek out cheesemakers who are members of the Gloucester Cheese Makers Association or those who display the PDO label on packaging.

Local farmers markets in the Cotswolds, specialty cheese shops in London, or direct-from-farm online retailers are ideal sources. Avoid mass-produced imitations sold under generic Gloucester-style labelsthey lack the depth and authenticity of true Gloucester cheese. When purchasing, ask for the cheeses age, milk source (cow breed, pasture type), and whether its made with vegetarian rennet if that matters to you.

3. Allow the Cheese to Reach Room Temperature

Never sample cheese straight from the refrigerator. Cold temperatures mute flavor compounds and harden the texture, obscuring the cheeses true character. Remove the cheese from its packaging at least two hours before sampling. Place it on a clean, dry wooden board or ceramic plate, loosely covered with a linen cloth to prevent drying while allowing it to breathe.

For Double Gloucester, which is denser and higher in fat, allow up to three hours. Single Gloucester, being leaner, may need slightly less timearound 90 minutes is sufficient. The goal is for the cheese to soften just enough to release its aromatic oils without becoming greasy or overly runny. A properly tempered cheese will yield slightly under gentle pressure from your finger.

4. Examine the Rind and Exterior

Before cutting, take time to observe the cheeses exterior. The rind of authentic Gloucester cheese should be natural, slightly dusty, and uniformly colored. Double Gloucester often has a deep orange or golden rind due to annatto, while Single Gloucester tends toward a pale yellow or ivory hue. Avoid cheeses with excessive mold, cracking, or wet spotsthese may indicate improper storage or age beyond peak condition.

Run your fingers lightly over the rind. It should feel dry and firm, not slimy. A natural bloom of white or gray mold is acceptable and even desirable in aged cheeses, as it indicates active, beneficial microflora. Smell the rind gentlythis is your first aromatic clue. Look for notes of grass, hay, butter, or mild earthiness. Off-odors like ammonia, sour milk, or rot are red flags.

5. Cut the Cheese Properly

Use a clean, sharp, non-reactive knifepreferably a cheese knife with a thin, flexible blade or a Parmesan knife for firmer varieties. Cut a wedge from the center of the wheel or block, ensuring you include both the rind and the interior. Avoid cutting thin slices; aim for a piece about the size of a walnut or small olive, roughly 1015 grams. This size allows for a balanced mouthfeel without overwhelming the palate.

For wheel-shaped cheeses, cut radially from the center outward to preserve structural integrity. For rectangular blocks, slice perpendicular to the longest edge. Never use a serrated knifeit tears the cheeses delicate curd structure and releases uneven textures. If the cheese is very aged, a wire cheese cutter can provide a cleaner cross-section.

6. Observe the Interior Texture and Color

Once cut, examine the paste (the interior) closely. Double Gloucester should display a smooth, even texture with occasional small eyes or crackssigns of natural aging. It may have a slight sheen from fat migration. Single Gloucester will appear more granular, with a tighter, drier crumb. Both should be free of large holes, air pockets, or discoloration.

Look for color consistency. A deep orange in Double Gloucester is normal, but unnatural bright hues may indicate artificial coloring. Pale, uneven patches in Single Gloucester could suggest inconsistent curd handling during production. A uniform, natural appearance reflects skilled craftsmanship.

7. Smell the Cheese Before Tasting

Hold the piece of cheese just below your nose and inhale slowly through your nose. Do not sniff aggressivelythis can overwhelm your olfactory receptors. Instead, take three slow, deliberate breaths. Note the intensity and layers of aroma.

Younger Gloucester cheeses (under six months) often emit fresh dairy notes: butter, cream, and a hint of grass. Medium-aged (612 months) cheeses begin to develop nutty, toasted almond, and caramel undertones. Aged cheeses (12+ months) may reveal savory, umami-rich aromas reminiscent of roasted nuts, dried fruit, or even a whisper of mushroom. If you detect sour, metallic, or chemical smells, the cheese may be past its prime.

8. Taste with Intention

Place the cheese on the center of your tonguenot at the tip or back. Allow it to rest for five to ten seconds without chewing. This gives your saliva time to interact with the cheeses proteins and fats, unlocking flavor compounds. Pay attention to the initial taste: is it sweet, salty, tangy, or earthy?

Then, gently chew. The texture should evolve: from firm to creamy, with a gradual release of flavor. Double Gloucester will melt smoothly, coating the palate with a rich, lingering finish. Single Gloucester may feel more granular, with a clean, crisp finish that fades quickly. Note the aftertaste: does it linger pleasantly for 1530 seconds? Does it evolve from buttery to nutty to faintly savory?

Swallow slowly. The final sensation should be cleannot greasy or chalky. A well-made Gloucester cheese leaves no unpleasant residue and invites another bite.

9. Pair with Complementary Elements

To deepen your sampling experience, pair the cheese with neutral accompaniments. Use plain water crackers, unsalted bread, or apple slices to cleanse the palate between bites. Avoid strongly flavored items like jam, honey, or picklesthey will mask the cheeses subtleties.

For Double Gloucester, consider a drizzle of local apple cider or a glass of dry cider. The tartness cuts through the fat and enhances the caramel notes. Single Gloucester pairs beautifully with a light, crisp pilsner or a dry English white wine such as Bacchus. A small portion of pear or quince paste can complement both varieties without overpowering them.

10. Document Your Experience

Keep a tasting journal. Note the cheeses name, producer, age, appearance, aroma, texture, flavor progression, and aftertaste. Record your emotional responsedid it remind you of a memory? Did it feel comforting, exciting, or unfamiliar? This practice trains your palate and builds a personal reference library. Over time, youll begin to identify subtle differences between producers, seasons, and milk sources, deepening your expertise.

Best Practices

Sample in a Quiet, Neutral Environment

Environmental factors significantly influence sensory perception. Sample Gloucester cheese in a room free of strong odorsno perfumes, cleaning products, or cooking fumes. Natural lighting is ideal, as it allows you to accurately assess color and texture. Silence or soft instrumental music helps maintain focus on the cheeses nuances.

Use Clean Palate Between Samples

If sampling multiple cheeses in one session, cleanse your palate between each. Use plain water, unsalted bread, or a small bite of green apple. Avoid coffee, alcohol, or spicy foods during the tasting. These substances can linger on the tongue and distort flavor perception. A sip of sparkling water with a slice of lemon is particularly effective at resetting your taste buds.

Sample at the Right Time of Day

Human taste sensitivity peaks in the late morning, between 10 a.m. and 12 p.m. This is when your olfactory receptors and taste buds are most responsive. Avoid sampling after a heavy meal or when youre fatigued. Your palate will be dulled, and youll miss critical flavor layers.

Sample Multiple Aged Versions

To truly understand Gloucester cheese, sample at least three age points: 46 months (young), 810 months (mature), and 12+ months (aged). Compare how the texture firms, the color deepens, and the flavor shifts from milky to complex. This progression reveals the cheeses transformation over time and highlights the impact of aging on flavor development.

Respect the Craft

Gloucester cheese is the product of generations of knowledge, seasonal milk cycles, and artisanal patience. Treat each sample as a tribute to the cheesemakers skill. Avoid rushing. Dont judge prematurely. Let the cheese speak. The most rewarding tastings occur when you approach them with humility and curiosity.

Store Properly After Sampling

If youve only sampled part of a wheel, rewrap the remaining cheese in wax paper, then place it in a breathable container or a loosely sealed plastic bag. Store it in the vegetable crisper drawer of your refrigerator, where humidity is moderate. Avoid airtight containersthey trap moisture and encourage mold growth. Bring it back to room temperature before your next tasting session.

Tools and Resources

Essential Tools for Sampling

• Cheese knife: A thin, flexible blade designed for cutting semi-hard cheeses without crushing the curd.
• Cheese wire: Ideal for aged cheeses that are too hard for standard knives.
• Wooden or ceramic board: Provides a neutral surface that doesnt impart flavors or odors.
• Linen or cotton cloth: Used to cover cheese while tempering to prevent drying.
• Palate cleanser: Plain water crackers, apple slices, or unsalted bread.
• Tasting journal: A notebook with space for notes, sketches, and ratings.

Recommended Books and Guides

Deepen your understanding with authoritative texts:

• The Oxford Companion to Cheese by Catherine Donnelly An encyclopedic reference covering Gloucesters history and production.
• Cheese: A Guide to the Worlds Best by Patrick Rance Includes detailed profiles of British farmhouse cheeses.
• Mastering Cheese by Max McCalman and David Gibbons Offers structured tasting methodologies applicable to Gloucester.

Online Resources and Communities

• Gloucester Cheese Makers Association (GCMA): Official site listing certified producers and PDO guidelines.
• British Cheese Board: Educational content on traditional British cheeses, including historical context.
• Cheese Forum (cheeseforum.org): Active community of cheese lovers sharing tasting notes and producer recommendations.
• YouTube Channels: Channels like The Cheese Professor and Cheese Lovers Club offer visual tutorials on sampling techniques.

Where to Buy Authentic Gloucester Cheese

Support small producers by purchasing directly from:

• Stinking Bishop Cheese Company (Gloucestershire): Known for their traditional Double Gloucester.
• Willersley Farm (Cirencester): Produces PDO-certified Single Gloucester using heritage breeds.
• Neals Yard Dairy (London): Curates a selection of British farmhouse cheeses, including Gloucester.
• Fortnum & Mason (London): Offers aged Gloucester selections with detailed provenance.
• Online retailers: Cheese.com, The Cheese Geek, and The Cheese Shop (Cheltenham) ship nationwide with temperature-controlled packaging.

Real Examples

Example 1: Tasting Single Gloucester from Willersley Farm (6 Months Old)

Sampled on a crisp April morning, this cheese had a pale ivory rind with a light bloom of white mold. The paste was firm but yielding, with a slightly granular texture. Aroma was clean and milky, with a whisper of hay and wildflowers. On the tongue, it opened with a bright, clean acidityreminiscent of fresh yogurtfollowed by a gentle sweetness, like sweet cream. The finish was short but satisfying, leaving a faint buttery residue. Paired with a dry English cider, the cheeses acidity was elevated, making it feel vibrant and alive. This was a cheese of elegance, not powera testament to the skill of using skimmed milk.

Example 2: Tasting Double Gloucester from Stinking Bishop (14 Months Old)

This wheel had a deep amber rind, slightly cracked at the edges, with a faint sheen. The paste was dense, with a few tiny crystalline fleckssigns of tyrosine formation from extended aging. The aroma was rich: toasted hazelnuts, caramelized sugar, and a hint of leather. Upon chewing, the cheese melted slowly, releasing waves of umami and a subtle saltiness. The finish lingered for over 40 seconds, evolving from nutty to earthy, with a final whisper of dried apricot. Served with a slice of ripe pear and a glass of fortified sherry, the pairing was transcendentthe sweetness of the fruit balanced the cheeses savory depth, while the sherry amplified its nuttiness. This was a cheese that told a story of time, patience, and tradition.

Example 3: Comparative Tasting of Two Double Gloucesters

A side-by-side tasting of two 12-month Double Gloucestersone from a small organic farm, the other from a larger commercial producerrevealed stark contrasts. The artisanal version had a complex, layered aroma with notes of smoked almond and wild thyme, a creamy melt, and a long, evolving finish. The commercial version, while visually similar, lacked depth: its aroma was flat, its texture slightly waxy, and its flavor one-dimensionalmostly salt and butter. The difference lay in milk quality, aging environment, and handling. The artisanal cheese had been aged in a natural stone cellar with controlled humidity and airflow; the commercial version had been aged in a temperature-stabilized warehouse. The lesson? Terroir and technique matter.

Example 4: Sampling Gloucester Cheese in a Culinary Context

A chef in Cheltenham served a small cube of 18-month Single Gloucester atop a warm roasted beet salad with toasted walnuts and a balsamic reduction. The cheese, chilled but not cold, retained its firmness and provided a salty, earthy counterpoint to the sweet beets. The crunch of the walnuts echoed the cheeses granular texture, while the acidity of the balsamic cut through its richness without overpowering it. Guests noted that the cheese made the salad feel completenot as an ingredient, but as a harmony. This demonstrated that Gloucester cheese isnt just for cheese boards; its a culinary ingredient that elevates dishes when treated with respect.

FAQs

Can I sample Gloucester cheese if Im lactose intolerant?

Yes, aged Gloucester cheesesespecially those over 12 monthsare naturally low in lactose. During aging, bacteria consume most of the lactose, converting it into lactic acid. Single Gloucester aged 8+ months and Double Gloucester aged 10+ months typically contain less than 0.1 grams of lactose per serving. However, if you have severe intolerance, consult a healthcare provider and start with a small amount.

Is Gloucester cheese vegetarian?

Traditionally, Gloucester cheese was made with animal rennet. However, many modern producers now use vegetarian rennet. Always check the label or ask the producer. PDO-certified Gloucester cheese may still use animal rennet, but some artisanal makers offer vegetarian alternativesjust ensure theyre labeled as such.

How long does Gloucester cheese last after opening?

When stored properly in wax paper and a breathable container in the refrigerator, an opened wedge of Gloucester cheese will remain fresh for 34 weeks. After that, the texture may dry out or develop surface mold. If mold appears, cut off at least 1 cm around and below the affected areaprovided the rest of the cheese smells and tastes normal.

Can I freeze Gloucester cheese?

Freezing is not recommended. It alters the protein structure, making the cheese crumbly and losing its creamy texture. If you must freeze it (e.g., for long-term storage), do so only for cooking purposesnot for sampling. Thaw slowly in the refrigerator and use in sauces or baked dishes.

Why is Double Gloucester orange?

The orange color comes from annatto, a natural plant-based dye derived from the seeds of the achiote tree. It was historically added to mimic the natural golden hue of summer milk, which contains more beta-carotene from grazing on lush pastures. Today, its primarily for tradition and consumer expectation. Color does not indicate quality or flavor intensity.

Whats the difference between Gloucester and Cheddar?

While both are British cheeses, they differ significantly. Cheddar is made from a process called cheddaring, which involves stacking and turning curds to expel moisture, resulting in a dense, sharp flavor. Gloucester uses a gentler process, preserving more moisture and fat, especially in Double Gloucester. Gloucester tends to be creamier, milder, and more buttery, with less acidity than aged Cheddar. Its also traditionally made from local milk, often from Gloucester cattle breeds.

Can children sample Gloucester cheese?

Yes, especially younger varieties like 46 month Single Gloucester, which are mild and low in salt. Avoid very aged cheeses for young children due to higher salt content and stronger flavors. Always introduce new cheeses gradually and monitor for any allergic reactions.

Is Gloucester cheese expensive?

Authentic, PDO-certified Gloucester cheese typically costs between 1225 per kilogram, depending on age and producer. While pricier than mass-produced cheeses, its comparable to other artisanal cheeses like Caerphilly or Stilton. The cost reflects the labor-intensive process, small-batch production, and use of traditional methods.

How do I know if my Gloucester cheese is authentic?

Look for the Protected Designation of Origin (PDO) logo on the packaging. Authentic Single and Double Gloucester must be made in Gloucestershire using local milk, traditional rennet, and specific aging methods. Reputable producers will list their farm name, milk source, and aging period. If the label says Gloucester-style or lacks provenance details, its likely a commercial imitation.

Can I pair Gloucester cheese with wine?

Absolutely. For Double Gloucester, try a medium-bodied red like Pinot Noir or a dry English sparkling wine. For Single Gloucester, opt for a crisp white such as Sauvignon Blanc or a light, floral English Bacchus. Aged Gloucester pairs beautifully with fortified wines like Port or Madeira. Avoid overly tannic redsthey can clash with the cheeses fat.

Conclusion

Sampling Gloucester cheese is more than a culinary exerciseits a journey through time, terroir, and tradition. From the sun-drenched pastures of Gloucestershire to the quiet moments of tasting in a sunlit kitchen, each bite connects you to a lineage of cheesemakers who have preserved this craft through centuries of change. By following the steps outlined in this guideunderstanding the varieties, tempering properly, observing texture and aroma, tasting deliberately, and pairing thoughtfullyyou transform a simple act of eating into a profound experience of sensory discovery.

The true value of Gloucester cheese lies not in its price or rarity, but in its authenticity. It is a cheese that rewards patience, curiosity, and respect. Whether you sample a young, bright Single Gloucester or a deep, complex Double aged for over a year, you are tasting the essence of a place, a season, and a people who have held fast to the art of making cheese the right way.

Take your time. Use the tools. Trust your senses. Document your journey. And above all, savor each bitenot just as food, but as heritage. In a world of fast food and mass production, sampling Gloucester cheese is a quiet act of resistance, a celebration of craftsmanship, and a reminder that some things are worth waiting for.