How to Make Double Gloucester Style Cheese

Double Gloucester cheese is a traditional, full fat, hard cheese made from pasteurised or unpasteurised cow's milk. The cheese is traditionally made from the milk of once nearly extinct Old Gloucester cows.
Gloucester cheese comes in both single and double varieties. While Single Gloucester is made from skimmed milk, Double Gloucester uses full fat milk of at least 3.5% MF. In addition, Double Gloucester is twice the height of Single Gloucester and more flavoursome.
The double variety has a smooth and buttery texture, rich and nutty yet mellow flavour and apricot colour thanks to the addition of annatto plant extract. Vegetarian rennet is used and the cheese is aged for at least 4 months. If the cheese is allowed to age further, it will develop more complex and nutty flavours. Moreover, the texture tends to become very hard and flaky.
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[@loveofthecelt]

Making this today. Wish me luck!

[@Sheepsville]

Annatto has been a traditional colourant for Gloucester cheese since the 16th century. During the summer, the high levels of carotene in the grass would have given the milk an orange tint which was carried through into the cheese. This orange hue came to be regarded as an indicator of the best cheese, spurring producers of inferior cheese to use annatto in order to replicate it. The custom of adding annatto then spread to other parts of the UK, for cheeses such as Cheshire and Red Leicester, as well as coloured cheddar made in Scotland. Many Cheddars are produced in both white and red (orange) varieties, with the latter being more popular despite the only difference between the two being the presence of annatto as a colouring.

[@cyndiharrington1751]

Thanks for the INFO

[@sarcastichamsandwich5413]

I love your channel so much, but also hate it because it makes me so hungry for cheese. Love ya, man!

[@a_ham_like_me]

Thank you very much for making this video. I can't wait for the taste test in six months!

[@izzysilv]

I'm getting my ingredients and gear ready. This will be my first attempt at cheese making! Thanks for a very clear and thorough lesson!

[@izzysilv]

charlie Johnson It did! It's been maturing for 1 month now and I can't wait to try it.

[@GoodMorningButch]

It looks amazing! I can't wait to see you taste it when it's done.

[@godschild5587]

This is the cheese that fools breaking their bones for it, thanks for video, it's takes long time to make it.

[@bzakie2]

I made this cheese and it was wonderful. So tasty, we were wishing I had made more . Goes beautifully with wine!

[@peterbrown9036]

A really good video Gavin, one of your best. One to make in the future I think.

[@GavinWebber]

Thanks Peter!

[@Full_Sploot]

I discovered this channel three days ago and have watched far too many of your videos since then

[@tonyfournier1950]

same as me buddy

[@Nosferatu239]

I'm in the same boat. LOL

[@gotshpilkes]

Ditto.

[@robertnowak7098]

excellent Video,.. have to give it a try just need to get a cheese kit... many thanx

[@TempleOfBoom]

Hoping to try some of your recipes later this year. Really great vids. You should do some smoked cheese vids like smoked Gouda, Swiss & cheddar etc.

[@adamshine5]

New to cheese making. I'm expirementing with fermenting whey to make a carbonated slightly alcoholic beverage, so far It has tasted good to me.

[@adcockerell]

Hi Gavin. I've only discovered you over the recent Christmas break, and am already hooked. Have yet to try any recipes featured, but certainly will, all in good time... I love your simple and clear presentation with just the right balance of self deprecating humour. Very watchable - even if I didn't like cheese! Is there a possibility you could feature making Cheshire cheese ? (which is a personal favourite of mine.) Please keep up the good work, you are a prized asset to home cheese-making. Your videos are very professional and they are the most comprehensive series I've ever found on KZbin!

[@GavinWebber]

Thank you, Andrew, for the kind words. I will put Cheshire on my list of "to make" cheeses.

[@kk2ak14]

I going to wait until fall to try this one, look good!

[@milwersrojas5527]

good job mister gavin !!

[@stasia11731]

I absolutely love your videos and appreciate you taking the time to produce them. I was wondering if you have any good recipes for Wisconsin Brick cheese? Thank you for your time.

[@sr.marycatharineperry6693]

cheesemaking.com has a recipe as well as culturesforhealth.com Both very different recipes. I just made the culturesforhealth recipe last night and it is in the brine. I suspect it isn't the real recipe but we'll see! Got to wait a bit to taste, though.

[@bartomand3681]

Hello Gavin, from frosty Winnipeg, Manitoba Canada (its minus 29c here, feels like -40c with the windchill) Great job on the videos and instruction. A quick question for you, does the annatto that you used give any Ricotta you make with the whey a funky colour? A tip for any Canadian viewers looking for sources of non-homogenized milk, go online and search for local Creamery's in your area. I know here in Manitoba there are a few where we can purchase unhomogenized full cream milk.

[@nkyhomesteading6500]

Making this tomorrow but will soak the final curds in Port wine and brandy just before pressing!

[@sekwar]

Great videos! I've just started cheese making, and I'm making a double gloucester today. This video was so methodical, it made the thole thing really easy. The only problem I've had is that I can't get hold of annatto where I am, so I'm going to get lovely pasty white double gloucester. Are there any good alternatives for Annatto?

[@ikeartfilms7783]

Great video as always! I know you probably get a lot of requests, but would you ever consider making an Oka?

[@TheSprCch]

Beautiful!!

[@paulferris3659]

Hi Gavin, great videos mate. My press only goes to 30lb when spring is fully compressed. In order to get a tighter cheese could I just press it for longer? Or wouldn't the extra time make any different?

[@alhachlibou3lam94]

شكرا لك يا أستاذ

[@josephvella6669]

A very good presentation as usual, well done. Two questions, what is the reason for adding calcium chloride and can I supstitute with full fat natural yogurt?

[@GavinWebber]

Calcium Chloride is added to put back some of the calcium lost during pasteurisation which helps set a firmer curd. Yoghurt has strains of Thermophilic culture and is not suitable for this cheese.

[@lynetteruta4866]

HEllo Gavin: love your site and videos. can you please tell me where i may find your screen tent.?? hard to find here. thks in advance

[@142jimbo]

Great vid as usual Gavin. Do you keepheat under the milk to maintain that temp of 32 while you’re adding ingredients? Thanks for making / posting these.

[@johncspine2787]

Milk is a colloid, many small particles act as insulation, so little added heat is required to maintain.

[@scottyplug]

So not counting the specific species of cow, what if any is the difference between this and cheddar cheese?

[@Just_Pele]

This is the whey.

[@2011Rodders]

Cheesy joke

[@MulderXfile]

Hi Gavin. In the video at 12:20, what is the ideal temperature to keep the slab at?

[@stanieldasboot953]

Are there any cheeses that use a substantially larger or just unusually high amount of the starter culture, or is it pretty well the same throughout most cheeses?

[@victoriasophiaysabelleelis3489]

Hello gavin im from philippines its so hard here to find unhomogenized milk. Can you pls make cheese with homogenized milk? And i love to know how to make pepper jack cheese. Pls?

[@stevolukic]

Great video as always. Does anatto have any impact on the flavour of the cheese?

[@toribravo9462]

stevolukic Nope. :)

[@user-pw5qv8ih3e]

спасибо! все доступно и понятно. как называется Ваш ваакуматор?

[@nottsoserious]

What are the differences between waxing and vacuum packing when it comes to maturing cheese?

[@edwardleroy7648]

How do you make High temperature cheese?

[@AVIONN2]

Wonder whats the best cheese for grilled cheese

[@MatthewCuba]

Hello Gavin - really terrific channel. Thank you for the clear instructions and all the quality content. Here in Virginia the whole milk from the store is below 4% - can I add in some "half-and-half" (not sure if it is called that there) to increase the fat percentage if I want to make this cheese using store-bought milk? We only have homogenized, pasteurized milk available where I am. Thank you sir again - I am new to this but learning a lot.

[@GavinWebber]

Yes you can, but I’ve never used that product

[@pilsplease7561]

homogenized milk is okay if you use calcium chloride and you make sure its regular and not ultra pasteurized, I have yet to see a single milk in any store here in california be ultra pasteurized. So I just use what i can get and its usually pretty cheap about $2.50 US per gallon of milk.

[@johncspine2787]

@@pilsplease7561 virtually all milk is ultra pasteurized now. It’s really tough to find raw unless you’re lucky enough to live near dairies selling such. Whole Foods sells Supernatural brand that is batch pasteurized, I tried it, curd set was a bit softer but usable, quite a lot of butterfat in it. The one that says “from Mennonite farms” on it. The raw milks I get are cow, 11.00 a gallon, raw goat 14.00 a gallon..straight from the farms..

[@crosisofborg5524]

@@johncspine2787 that’s a ridiculous price.

[@johncspine2787]

@@crosisofborg5524 tell that to the farmers..

[@rizen8625]

Hi Gavin, Will have to give this one a go. If i don't have the the higher fat milk could you add some cream to raise the fat content ?

[@GavinWebber]

Only if the cream is pure without additives and only about 50-100ml if you have milk that is around 3.25-3.4%. More than that will make the butterfat too high.

[@Squeaky300]

here in canada, i can only get milk with added vitamin d. do you know if the addition of vitamins would cause issues in cheesemaking? Love the channel and all the work you put in! thanks gavin

[@GavinWebber]

+Squeaky300 not sure about vitamin enhanced milk. Never used it.

[@itsumonihon]

should not have much impact, but the milk you can buy is probably UHT pasteurized which means it won't turn to curd properly, it is IMPOSSIBLE to make cheese from that kind of milk. there are workarounds such as using powdered milk with cream or butter, check youtube for recipes. you'd probably be best off calling dairy farms and asking for someone to sell directly to you either raw milk or some low temp pasteurized milk.

[@annielafreniere9148]

It causes no issues at all. Since I discovered Gavin's videos I make cheese any time I can and have zero problem with our milk. Btw adding Vitamin D compensates for 6 month' lack of sunlight and is an official regulation :) Have fun!

[@lesliecompton4061]

cheese has to be tough enough to make it down the local hill -- coopers hill AKA cheese rolling hill

[@rossmccully7720]

How would you make it with onion and chive

[@mohamedmilli8232]

Hello and thank you. at 32° C, before adding the ferment and the rennet, should the heat be extinguished?

[@GavinWebber]

Yes, correct

[@user-qk5fg2mo1d]

Hi Gavin, I love watching your channel, but I have a question. Yesterday I followed this recipe to make a double Gloucester. I went step by step exactly as you show, but the curds ended up so dry at the end that they don't want to stick together in the mold, even with 50-60 pounds on them overnight, and a second round of 12 hours the next day. They felt pretty good up to the point where you cut and stack them in the cheddaring process. After that they just felt very stiff and too dry. Any suggestions?

[@GavinWebber]

Cheddar less and maybe stir for 10-15 minutes less.

[@DI4MONDS.]

If i made cheese yet I just went off of my knowledge of how to make different cheeses and not a specific recipe do you think it would fail? Maybe thats a video idea for you.

[@stevendunn264]

Can you use calcium fortified milk instead of adding calcium to milk to improve curd?

[@GavinWebber]

I'm not sure, I haven't tried it.

[@kcquitano1525]

Is there a reason why we cant take normal whole milk and mix it with heavy cream?

[@mrimmortal1579]

No reason at all! Just be sure to do the math so that your final fat content falls within the proper percentage range for whichever cheese recipe you’re making.

[@paulawalker2845]

hi gavin, where can i get a cheese press like yours? tnx

[@GavinWebber]

Here; www.littlegreenworkshops.com.au/product/cheese-press-with-spring/

[@rosangelamartins4842]

Olá BOM DIA.Faça os queijos com legendas em português por favor.Adoro aprender com vc.Obrigada

[@dr.castor1392]

I didn't know double Gloucester was a real cheese! I thought it was a made up cheese name in Monty pythons cheese shop sketch. Cause I never ate a double cheese before.

[@bzakie2]

The whole point of the cheese shop sketch was the naming of real cheese! What’s funny about making up cheese names?

[@stevethalhauser5363]

I would like to make this cheese this week. But I would like to make it with oinion and chives. Can you tell me how to incorporate this into the cheese making process?

[@GavinWebber]

Use this recipe for Cotswold which is a variation on Double Gloucester; kzbin.info/www/bejne/Z4OzpH5uoJWnsKs

[@viceskyre]

Speaking of colouring the cheese, if one was so inclined, could you add gel food colouring to make colourful cheese?

[@ahsansaeed3254]

Building Books have you seen davis seymours mozerlla rainbow diy

[@viceskyre]

I have not seen it. I'm more wondering how a hard cheese would end up with colouring

[@GavinWebber]

Natural colours are best than the synthetic ones. Cheese is very temperamental when you add dyes. It disturbs the delicate chemistry.

[@sheendex]

The umbrella thing wouldn't keep me off the cheese..... ;)

[@cyndiharrington1751]

Like Jersey Cow milk higher in milk fat

[@bdavis1193]

is there any hard cheeses that is made entirely of heavy cream?

[@GavinWebber]

None that I know of, but then I don't know everything.

[@LJTomlinson1]

Hi ya Gavin, how do you determine the butter fat of your milk?

[@rashithaya920]

Lawrence Tomlinson in

[@davidfuller581]

fat content is usually labeled.

[@hyfy-tr2jy]

can you use cream or half and half to boost regular milk butterfat content to get to the 3.8%? if so do you have the ratio of regular 3% milk and cream to get to 3.8%?

[@SeraphimKnight]

I don't know if you can use a milk/cream mix for cheese, but if my calculations are correct you can get up to 3.8% by adding 80ml of 10% cream per liter of 3% milk.

[@donaldmiller8629]

You could try to find a dairy farmer that will give you a couple of gallons of real milk in return for a donation for his farm. In many states the dairy farmer is not allowed to sell real milk to the public. But , a couple of gallons could be given to you.

[@a12475]

Irish cheddar. I'm interested.

[@Harlequin314159]

Chaze!

[@garrycarter8485]

HI. FIRST I WOULD LIKE TO SAY THAT I ENJOY YOUR VIDEOS. I AM JUST GETTING STARTED ON MAKING CHEESE. WHAT WOULD HAPPEN IF YOU USED ANIMAL RENNET INSTEAD OF VEGETABLE RENNET FOR THIS CHEESE.

[@GavinWebber]

Not much. Maybe a slightly different flavour.

[@garrycarter8485]

@@GavinWebber THANK YOU. I AM LEARNING A LOT FROM YOUR VIDEOS. YOU MAKE YOUR VIDEOS TO WHERE PEOPLE CAN LEARN HOW TO MAKE CHEESE AND EXPLAIN THEM VERY WELL. YOU HELP TO ENCOURAGE BEGINNERS. YOU ARE A GOOD TEACHER. WE ARE NOT WORTHY!!

[@phreads]

@@garrycarter8485 So true! Now if Gavin could only teach us about the Caps Lock key. 【 ͡❛ ͜ʖ ͡❛】

[@abonynge]

Would the process be much different using the skim milk?

[@GavinWebber]

I believe it is the same process, you will just get a smaller yield.

[@tracygoodman6525]

How do you make a super sharp swiss cheese?

[@GavinWebber]

What kind of swiss cheese. There are hundreds of them and there no cheese in Switzerland called swiss cheese.

[@gopuraju9969]

how to increase shelif life of cheese with out packing

[@eduardorodriguez4899]

Can you show us how to make manchego cheese?

[@GavinWebber]

Your wish is my command; kzbin.info/www/bejne/mobcppyMo9SSe6c

[@eduardorodriguez4899]

+Gavin Webber wow thanks a lot, i love your videos

[@martinalejandrocontrerasji7401]

hi how is name mark culture

[@Psi105]

It just occurred to me that people could make a simply and cheap cheese cave out of a cheap 2nd hand refrigerator. Ya just need to find and hack/replace the thermostat so it switches off cooling at 10-13C instead of 2C. The humidity might not be right but that shouldn't be a problem for vacuum packed cheeses.

[@GavinWebber]

Check out my cheese fridge video; kzbin.info/www/bejne/n4HCmJuJetSei5Y

[@happyfamilytime8463]

Ben Wilson That's what I did, and it works great!

[@yoursodumn]

Ben Wilson I can't remember where but I saw a post someone made about their custom cheese cave and they used parts for an aquarium to regulate humidity and temperature. there was a whole guide.

[@WillVafuth]

Now you take that and mix in onions and chives then mold it... and voila you have Cotswold.

[@sr.marycatharineperry6693]

how can find out the butterfat in store bought milk?

[@GavinWebber]

Hi Sr. Mary Catharine. Usually, the total fat written on the back is a fair estimation. Here in Australia, I check the fat per 100g of milk. It is usually very close to the total butterfat content.

[@sr.marycatharineperry6693]

Thanks! Cut into the caerphilly on Saturday and the nuns disappeared 1lb at supper. They have to wait for the other half! Everyone was hesitant at first but once they tasted it they want to know when I'm making more! Thanks for sharing so much of what you know and your love of all things cheesy!

[@h2008im]

DOUBLE GLOUCESTER

[@sanahamdeni1548]

❤❤❤❤❤

[@peterobbins5801]

Where do I get all of the 'strange ' ingredients from? ie. Mesophilic culture (whatever that is?).

[@tracygoodman6525]

ebay

[@PatriciaGauci]

Cheese maker websites.

[@janebeck8898]

In the US - New England Cheese. I trust them and great prices.

[@johncspine2787]

Those strange cultures are already in things like cultured butter, buttermilk, yogurt, kefir..etc..

[@user-vj9mv7tx3r]

How much for 1kl?? for sale!! Thank you.

[@GavinWebber]

Not for sale! All mine.

[@Bluebirdiran]

Very similar to cheddar. I don't see any major difference. Can you tell us what the major difference is please.

[@lonnieappleby6242]

Bluebirdiran true Gloucester is made from Gloucester cows, is the way I understand it.

[@lonnieappleby6242]

Rose's NKitten's uhhhh, there is. If you think there isn’t a difference in cow breedings, you are CLEARLY not familiar with many cheeses and milk. Taste depends upon what they’re fed. Also, I have HAD double Gloucester cheese while in Ireland, aaaaand, cheddar cheese is CHEDDAR cheese...double Gloucester is, well...double Gloucester. Fat content, all that stuff makes a difference. Otherwise I guess carp fillets and shark steaks taste the same because, hell, they’re both fish; right? Someone asked what the MAJOR DIFFERENCE is...THAT is the major difference...the origin of the milk. I didn’t say you have to agree or believe me...I’m just telling you what I’ve been told while in Europe. I guess I thought they would know. *shrug*. Angus beef and Kobe beef are both from cows, BUUUUUT, quite a difference, no?

[@woodsplitter3274]

I don't know too much, but "cheddar" cheese is a method of cheesemaking. So a double Gloucester could be cheddar as well.

[@joshuathompson4242]

name

[@Lance-Stroll]

What do u do with ALL this cheese?

[@justabitofjunkie2595]

Roll it down a steep hill.

[@Draakdarkmaster6]

probably eats it, but maybe he does cheese racing

[@MichaelBerthelsen]

"Move the pot out of the way"? Don't you mean 'move the whey out of the pot'? ;-P

[@misterwizz5690]

what's the difference between Gloucestershire Cheese and Double Gloucestershire Cheese?

[@GavinWebber]

Gloucester is made with partially skimmed milk whereas Double Gloucester is made with whole milk (full fat).

[@johncspine2787]

Hah..counterintuitive..I thought double meant more fat..! So..so much to learn..lol..

[@edsonsapucaia3997]

Boa noite porquê o comentário não é em português

[@robinsonhomesltd5542]

Us builders love cheese on our bacon butties,,mmmmm

[@EK14MeV]

That's a lot of salt. Is it very salty to taste like typical Gouda?

[@a12475]

Cheese needs 2% salt in it or it will taste bitter.

[@EK14MeV]

@@a12475 Is it as salty as gouda? Gouda is too salty for me.

[@a12475]

@@EK14MeV idk

[@TumpaHaque144]

Hiiiii

[@codys4449]

Gloucester " shear " is the way to say it ;)

[@richardwalkden6349]

Cody Sayle you are asking an Auzie how to pronounce an English word? ( Off the record you are correct...

[@justabitofjunkie2595]

What's so "double" about it?

[@docclabo6350]

Just a bit of Junkie Gavin answers your question at the end of the video. Double Gloucester is made with full cream milk Single Gloucester is made with skim milk. If you're referring to the reason name is "double," according to Wikipedia: The reason is not known for the two types of Gloucester cheese being called 'double' and 'single'. The main theories are: because the creamy milk had to be skimmed twice to make the double variety, or because cream from the morning milk was added to the evening milk, or because a Double Gloucester cheese is typically twice the height.

[@justabitofjunkie2595]

David Clabault - I know, I was just goofing. Thanks though!

[@donaldmiller8629]

Instead of pouring it down the drain could you not at least feed that whey to the animals ?

[@GavinWebber]

What animals? I don't live on a farm.

[@chemicalcowpoke307]

the pups?