Holy Smoked is a Single Gloucester cheese but not traditionally matured as the smoke would not penetrate the rind evenly. It is smoked with oak and beech chippings and is the only Smoked Single Gloucester in the world. The cheese is matured and smoked the week before sale, as it takes a few days for the smokiness to penetrate the cheese.
There are some excellent Cheddar Cheeses available from the West Country made by well established families, so to distinguish this cheese, it is named after the village where it is made. Traditionally cloth bound the Cheddar is matured for a minimum of seven months.
A washed rind cheese first made by Cistercian monks in Dymock, Gloucestershire. It has a sticky orange rind with a pungent spirited aroma. The texture can vary from firm to soft depending on the season. It takes its name from the variety of pear used in the Perry wash.
Three Virgins is a territorial style cheese, white, young and crumbly with a tangy sharp bite. Aged to at least three months.
Made by Diana Smart this is one of the British Isles most famous territorial cheeses. To give it its characteristic denser consistency it is milled twice (as opposed to cheddar which is milled just once). To make an authentic Double Gloucester the ripened evening milk is added to the fresh morning milk which gives a savoury taste with an acidic tang.
Made by Diana Smart, this traditional clothbound territorial has a PDO (Protected Designation of Origin) which guarantees it has been made on the farm using authenticated methods. It is a light, crumbly hard cheese, lower in fat than the more widely available Double Gloucester.
Cotswold Brie is a delicious white soft moulded cheese, produced from organic milk. It has a rich creamy clean and fresh taste, and while it continues to develop flavour over its life it doesnt become pungent.
This is an organic Brie type cheese infused with a blend of organic herbs, picked for their delicate and complimentary flavour. It has a gentle subtle taste with lingering herb overtones.
Cotswold Blue is an organic soft white moulded cheese with a Roquefort blue mould running through the centre. It has a delicious creamy texture with a fresh clean taste that develops as the cheese ages into a rich aromatic piquancy.
Made in North Cerney near Cirencester, Gloucestershire, this cheese won the
A harder crumblier cheese than its sibling Bath Soft. It contains subtle blue veins and there is a degree of surface mould ripening. The blue mould ripens inside the cheese while the white mould ripens from the surface. This results in the cheese imparting complex flavours.
Bath Soft Cheese is made by Graham Padfield at Park Farm, Kelston near Bath. A gold medal winner at the British Cheese Awards Bath Soft Cheese is an organic mould ripened nutty flavoured cheese. The recipe dates back to the time of Lord Nelson and it is still wrapped in parchment with a distinctive red wax seal. Young it has a mild flavour and a
Made at Kelston, near Bath by the Bath Soft Cheese Co. It is a soft white mould ripened organic cheese produced with milk from their own herd. Kelston Park has received a silver award at the British Cheese Awards.
Made by Graham Padfield of the Bath Soft Cheese Co. It is a handmade organic cheese using unpasteurised milk from their own herd. It is a semi-hard unpressed cheese with a subtle but very distinctive flavour. Not dissimilar in appearance to Edam although the taste is much more complex and enjoyable.
