How To Make Cotswold Cheese

Cotswold is a Double Gloucester with dried chopped onions and chives blended into the cheese at the milling stage. It is golden yellow to orange in colour.
Cotswold is a region in Southwestern England. The Cotswold cheese is also just called 'Double Gloucester with Chives' or 'Pub Cheese'.
It is a smooth, cheddar-like cheese with chives and onions. The mellow cheese with strong flavours of the chives and onions make Cotswold a good company for the softer and milder cheese on your cheese board.
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[@jamesoconnell9396]

Love your cheese recipes!! win or fail, always something to learn... Thanks, Gavin!!!

[@GavinWebber]

Thank you, James!

[@GavinWebber]

Thanks. Glad you liked it.

[@JamesSpeiser]

i've always wondered about this one, bravo

[@klondikeone3413]

Making it now. Thank you Gavin

[@GavinWebber]

Thanks Chris!

[@GavinWebber]

Sometimes it is labelled as non-homogenised milk. Otherwise you can use raw milk if you can source it and then pasteurize it at home. At a pinch use homogenised milk and add calcium chloride solution as indicated in the recipe.

[@Tsongkhapa1]

Gavin....you are a legend. In this one you have vaccuum wrapped, and then store at 10 degrees....fine. Then you say 80-85 % humidity. Surely the cheese inside the plastic wrap has no idea how much moisure is in the air?? I am using a wine cooler as a cave but this means humidity seems beyond my control apart from a dish of water in there.

[@GavinWebber]

+douglas pritchard Yes, once vac packed you don't have to worry about humidity. I only mentioned it in case curd nerds want to wax or develop a natural rind.

[@mainlyfine]

Gavin Webber I prefer wax. There is no romance in vac-pacs. Perhaps I havn't made enough cheese yet. Thanx Gavin

[@jhayneartoflife6830]

Beautiful delicious!

[@saedhamdo9864]

Thank you

[@Tsongkhapa1]

Recently aquired an induction cooktop, and handy for the 32degree stage to 40 degree temperature rise, since the 30 minute period requires stirring all the time.

[@GavinWebber]

Very nice. I have one of those cooktops (standalone). I haven't used it for cheese making yet, so might give it a go.

[@slayshay_t467]

Hi mr Webber, another lovely video, just wondering what kind of basket or mold you using here it leaves a nice pattern.

[@BridgetoSomewhere]

My favorite. Very hard to find in the Midwest and very expensive. Last I found I got a wedge from a big wheel; it was $16/lb which wasn't too bad.

[@TheGhenghus]

I made a 4.5 lb. wheel and a 2 lb. wheel can't wait to try ...smells really good. I have a bout 2 weeks left on the smaller and a couple months on the larger .

[@GavinWebber]

+S man Well done! Hope it turns out well.

[@etherdog]

How did your cheese turn out? I hope it was great for you. Any difference in texture and flavour between the two sizes?

[@acrophobe]

looks like an Emperor-sized white chocolate Reese's cup

[@mikesdaddy1]

Hey Gavin, I made this Cotswold Cheese yesterday. Mine doesn't look like yours but that's because I think you used a basket. I just have a normal wheel. We don't really use annatto liquid here, so I used turmeric with a touch of paprika as the coloring agent. I was amazed when the oniony white liquid started coming out the bottom. Thanks for telling me it was the onions rehydrating. Otherwise I would have freaked out a bit because I would have thought I was losing protein!

[@GavinWebber]

No problems Ted. Hope it turns out

[@nkyhomesteading6500]

I'm doing this as well. I tried it with turmeric only on a colby and it came out the color of a canary! lol

[@philiprobicheaux3040]

This looks lovely! I need to honor my few days in the Cotswolds with making this. I wonder how this cheese would be drunken? A nice red wine soak?

[@TumpaHaque144]

Khub valo

[@jhayneartoflife6830]

Interesting how so much of the whey came out of the cheese right away, must be a really sharp cheese

[@kenwhibley2493]

Hi Gavin from the UK, would this cheese take a modification to give it a bit of a kick, like a Tex Mex cheese. Add dried chopped mixed peppers and chili and maybe a tad more colouring. from memory the Cotswould and Tex Mex have a very similar texture. Any suggestions on this??

[@GavinWebber]

Hey Ken, probably better to make the triple pepper jack instead. Similar to Cotswold, but you can probably omit the chilli rub; kzbin.info/www/bejne/invHdmSip9yZmqM

[@cookingforfatguys8421]

Gavin, I was wondering... with a cheese like this, can you think of any issues arising from the use of fresh onion as opposed to dried onion? I am thinking the fresh onion might provide a stronger onion flavor to the final product, but I'm not sure if the extra moisture from the fresh onion would cause any issues, especially during the aging process. What are your thoughts?

[@dcrepazkeay]

Just made the cotswold over the last couple of days. It's a very handsome cheese and a great video! I made one mistake during the process, I forgot to add the salt when I added the chive and onion. I was 5 minutes into the first pass when I noticed. I broke up the cheese and added the salt before redoing the press. It looks fine after its 24 hour press, do you think it'll be OK?

[@GavinWebber]

Yes it will still work

[@dcrepazkeay]

thanks

[@bheppes]

Question. If you are vacuum packing your cheese for its maturing time, does the relative humidity have any effect at all?

[@GavinWebber]

+Brett Heppes none whatsoever. It's only for those who want to wax or produce a natural rind.

[@urbanviii6557]

Whence the orange color? Did I miss something?

[@brittanymclellan8182]

Is your heat still on your double boiler while you ripen the cultures? How do you maintain the constant temp?

[@sparky173j]

You can just take it off the heat. 8L of milk holds its temperature for quite a while

[@hayatikaramati772]

slp pouver vous traduire les ingrédients en français merci

[@peterbrown9036]

Is it possible to substitute dried onion for fresh?( Dried onions aren't in any of the supermarkets here), I think I will just increase the dried chives amount and leave the onion out completely for now, I would imagine the cheese would still taste similar, any thoughts, great video btw

[@GavinWebber]

+Peter Brown Hi Peter, fresh onions will impart a strong sulphur taste in the cheese. Just increase the chives in lieu of them.

[@peterbrown9036]

I will do, thanks so much

[@dsmith004]

Or you direct heating or using a double-boiler?

[@GavinWebber]

Using a double boiler. Look for the video about “heating milk”

[@johncspine2787]

Maybe pin a note to this saying there’s a newer version with garlic powder..if you want..

[@arcanaj]

How do you know how much pressure you're applying? Is it marked on the press somewhere?

[@GavinWebber]

It's a 50lbs/22kg spring. When fully compressed that is the pressure applied to the follower. The rest are estimates through experience.

[@arcanaj]

Ah! Thanks!

[@kenwhibley2493]

Hi Gavin from the UK, I watched the taste test or the Cotswold. when you cut yours it seemed to be a lot softer than mine. Mine was firm with just a hint of crumble. the taste was great but seemed to have just a hint of sharpness to it , very much like a Cheshire. What steps should I take to get a moister/softer cheese. would I be correct in thinking I may have stirred too much while heating up the curds [drying out]

[@lauraroberts852]

Could you add garlic as well?

[@GavinWebber]

dried garlic only. Fresh would rot.

[@nkyhomesteading6500]

Would a MA11 culture be suitable for this cheese?

[@GavinWebber]

Yes, it is perfect. It has the same two lactic bacterial strains as Sacco MO30.

[@CottonBoxer]

FUCKING BEAUTIFUL DUDE. OK so let me get back to my chz. order online lol

[@jeffreydarby59]

Gavin Webber Gavin Webber11 months ago +douglas pritchard Yes, once vac packed you don't have to worry about humidity. This confuses a little Gavin, surely wax coated seals the cheese like a vacuum pack?? Could you explain a little more on this? Cotswald Cheese is the next on my list to make, I had to dry the onions my self as I could not find any already made in the shops.

[@cruhl9854]

Why do you add diluted annatto instead of just drops and diluted rennet instead of pure rennet?

[@TheMadhatta11]

Cawl sp it doesn't react too fast

[@a6entoren6e]

it makes me nervous how full that pot is

[@graemeedward4456]

I accidentally read it as 8L of whale milk, haha

[@GavinWebber]

Better get your scuba gear on then ;-)