If you once tasted a cheese that impacted you so greatly you didn’t forget the flavor, and then you became a cheesemaker, wouldn't you seek out the recipe and give it a try? Well, Chad did! As we discussed new cheeses to try he said “COTSWOLD”! We said, what? Never heard of it, but challenge accepted because he remembered this cheese for years! We found the recipe, and the result is pretty darn great!
 
Double Gloucester is a full fat, semi-hard cheese made from cow’s milk. It has origins back to 1498 and was made from nearly extinct Old Gloucester cows in the city of Gloucester, England. 
 
We pasteurize our Grade A full fat milk from our Holstein herd for our version of this cheese. To make double Gloucester into “Cotswold”, onion and chives are added. It ages a while. Three to four MONTHS, minimum, before we get to taste it!
 
It’s a little softer than cheddar, with a strong, smooth, almost sharp, cheese flavor bursting with onion and chives. In the pub it is usually served with toast or rustic bread, and of course pairs perfectly with a pint.
 
Farm Life Creamery COTSWOLD, Double Gloucester with Onion and Chives is on the shelf at our creamery now! We’ve brought this super flavorful English Pub Cheese to South Dakota and we can’t wait for you to try it!
$7/8oz block