Description
The Single Gloucester PDO is a fat, hard paste cheese made with cows' milk.
Production Area
Single Gloucester PDO cheese is made throughout the county of Gloucestershire in the South West of England.
Production Method
The milk is coagulated with the addition of starter culture and rennet. The curd thus obtained is cut and heated to a temperature of 32°C to 35°C which is maintained with the whey for 20 to 30 minutes. The whey is then drained off and the curd is milled and salted and poured into moulds where it is firmly machine pressed for up to five days. The cheese is ready to eat after two months.
Appearance and Flavour
Single Gloucester PDO cheese has a flat, round shape with a smooth surface. It is a hard but crumbly cheese and is yellow or dark yellow in colour which is typical of a hard cheese. It has a strong and decidedly salty flavour.
History
The production area of Single Gloucester PDO is famous for its long cheese making tradition, dating back to the 16th century. In fact, even as far back as then markets and festivals were held in the city of Gloucester in celebration of the local cheeses. The method in which they are made and the skill and experience of the cheese makers are all indispensable to the success of Single Gloucester PDO and have been handed down from generation to generation.
Gastronomy
Single Gloucester PDO cheese must be kept in a cool place and if it is already cut should be wrapped in foil and kept in the refrigerator. This cheese is excellent eaten by itself as a snack or a starter. It can be grilled or grated and added to other dishes. Its clean taste makes it ideal with a full-bodied red wine.
Marketing
This cheese is sold as Single Gloucester PDO. It is sold whole or in cuts of various weights.
Distinctive Features
Single Gloucester PDO cheese is the result of a long tradition which has been refined over the years and is only made with milk from the locally bred and registered Gloucester breed of cattle.
