Gloucester Cheesemakers
Laurel Farm, Dymock
GL18 2DP Glos
Forest of Dean District Council
Environmental Health Offices, High Street
GL16 8HG Coleford, Glos
Flat, disc shaped, hard cheese of natural colour. Made from cows milk.
Produced only in the Gloucestershire.
The Cheese has been made in the area using the same traditional method and skills for many years. The long tradition of dairying in Gloucestershire associated with the Gloucester breed of dairy cow is still maintained. Farms producing the cheese ran a registered herd of Gloucester cattle.
After the addition of starter culture and rennet to the milk, the curds are cut and scalded at a temperature of 32-350C with the whey for 20-30 minutes. The whey is then drained away leaving the curd which is milled and salted. The cheese is then moulded and mechanically pressed for up to 5 days. Ready for consumption at around 2 months.
