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Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century. There are two varieties of the cheese, Single and Double; both are traditionally made from milk from Gloucester cattle. Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in ...
Gloucester cheese – traditional unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinct Gloucester cattle. There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed ...
Cahill's Original Irish Porter Cheese: Cow: Pasteurised: Vegetarian: Cahills Farm cheese ... Made from whey: Fermoy Natural Cheese Corleggy Goat's Cheese: Goat: Raw ...
A race on 27 May 2013. This ceremony originally took place each Whit Monday, but was later moved to the Spring Bank Holiday.The first written evidence of cheese rolling is found in a message written to the Gloucester town crier in 1826; [1] even then it was apparent that the event was an old tradition, and it is believed to be at least six hundred years old.
[4]: 189 It is used to make both Single Gloucester and Stinking Bishop cheeses. [9] Under European Union legislation, Single Gloucester had Protected Designation of Origin status, which required that the cheese be made in Gloucestershire, [4]: 189 and either did [5] or did not require that the milk used be from Gloucester cows. [4]: 189
Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the west of England. It is made from the milk of Old Gloucester cattle.