Cotswold

Technically, this is a "Double Glouster with onion and chive", but it commonly goes by the easier term "Cotswold". Richer and creamier than a single Gloucester, it is made with full cream milk which gives it a higher butterfat and a creamier body. Its beautiful color comes from annatto - a brightly colored seed popular with cheese makers for adding color but no additional flavor.

History: Production of traditional Gloucester cheeses were named for the region - Gloucestershire - and made from the milk of the Gloucester cow, which nearly died out in the 1950s. But in 1973 Charles Martell managed to gather three Old Gloucester cows from a herd of less than fifty left in the county. The BBC TV series A Taste of Britain documented his successful attempt to revive the tradition of farmhouse Double Gloucester that year. Five years later, In 1978, he went on to revive the lost single Gloucester cheese. 

Cotswold's paste is speckled with pieces of chives and onions which give the pale orange cheese its distinctive appearance. Its the naturally herby flavor makes this cheese popular on its own as a snack, it is also a beautiful and tasty addition to your cheese platter. Because of its strong herbaceous flavor, pair it with other milder cheeses and crackers to keep your platter from overpowering or clashing with itself.

In England, Cotswold is referred to as a pub cheese and has become a popular addition to the classic "Plougman's Lunch".

Pairings: The herbaceous chive and onion notes argue against red wines, though lighter reds work (any of our chillable reds from Northern Italy, Arbois or Germany/Austria). But the cheese harmonizes well with white wines that deliver some herby notes, such as New Zealand Sauvignon Blanc, dry Riesling, Alsatian Pinot Gris or an unoaked Chardonnay.