Single Gloucester is a
cheese made in
Gloucester,
England and shares many features with its brother,
Double Gloucester. The words
single and
double are used in the same way as in single and double
cream.
Made from partially
skimmed milk; a mixture of skimmed
evening milk, and full-cream
morning milk, it has a
milder flavour and softer, more
crumbly texture than Double Gloucester.
It is a very
rare cheese, but
production is on the increase in the early 2000s. The
reason for its rarity is that
traditionally it was very
difficult to
transport, being softer than its Double counterpart. If it travelled any
distance, the cheeses on the
bottom of the
truck would be
squashed and ruined. For this reason it was only
eaten in the area surrounding Gloucester, while
Double Gloucester had a much wider
audience.
As with Double Gloucester, it is
vegetarian and
unpasteurised, having been developed before the use of
rennet or pasteurisation.
Sources:
BBC Radio 4
http://www.legrandfromage.co.uk/shop@ssistant/pages/englishcheese/singleglocester.html