This is made from full cream milk from both the morning and evening milkings, with annatto (traditional dye).
All the milk is unpasteurised, and vegetarian rennet is used.
It is aged for a minimum of 6 months.
A traditional, semi-hard cheese made in Gloucestershire, since the 1550’s. Double Gloucester has a deep reddy-orange colour that has a mellow flavour and creamy texture. A natural die called annatto, derived from tree seed, is used to achieve this.