Single Gloucester
Territorial from Gloucestershire, England
Single Gloucester can only be made in Gloucestershire, on farms with a herd of the rare Gloucester cattle. Made from part-skimmed milk and eaten young, it is lighter and fresher than Double Gloucester: smooth, supple and mild, with a clean, grassy tang. Historically it was the everyday cheese farmers ate themselves, while the Double went to market.
Tasting notes by Morgan McGlynn Carr