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Culinary Notes

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Image: godsellscheese

The Royal Society's menu reminds me that in the 19th century the beef, beer, mustard, vegetables, tarts, pies, bread and cheese would have been locally raised and produced in Britain. The claret came from France, and the port, a mixture of wine and brandy, was "invented" by British merchants according to wine writer Hugh Johnson, and came from Portugal.

I have never eaten much Double Gloucester, and did not know that the Gloucester

is a handsome black cow with a broad white stripe running down her back, and produces the creamy, rich milk from which Double Gloucester is made - by hand in sixty-pound wheels. The "double" suggests that the traditional recipe relies upon the milk from two milkings - the morning milk and the evening cream. With a hard, close, "satiny" texture, Double Gloucester has a flavour between Cheshire and Aged Cheddar. It is coloured orange with vegetable dye.

For awhile, a satiny orange cheddar was the most popular cheddar in America, and the processed cheese used for cheeseburgers is still a distinctive orange. Perhaps they're offspring of Gloucester?

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