Single Gloucester PDO

Introduction

Single Gloucester, a cheese steeped in tradition and recognised for its Protected Designation of Origin (PDO) status, is a testament to the rich cheesemaking heritage of Gloucestershire. This blog delves into the fascinating story of Single Gloucester, exploring its unique production methods using the Academy of Cheese’s Make Post-Make model, and applying the Structured Approach to Tasting Cheese to uncover its nuanced flavour profile. Join us as we celebrate this iconic cheese, its history, craftsmanship, and culinary versatility.

The History of Single Gloucester

Single Gloucester’s origins are deeply intertwined with the history of Gloucestershire. Traditionally crafted by local farmers, this cheese was initially made for household consumption and feeding labourers. The lighter cousin to the richer and creamier Double Gloucester, Single Gloucester has a milder flavour and was historically made with skimmed milk left after the cream was taken for butter. Its PDO status ensures that Single Gloucester can only be made in Gloucestershire, using milk from the county’s Old Gloucester breed of cattle. This protected designation preserves its authenticity and centuries-old tradition.

Crafting Single Gloucester: The Make Post-Make Model

Understanding the production of Single Gloucester through the Academy of Cheese’s Make Post-Make model offers valuable insights into its distinctive qualities.

Make Stage

Single Gloucester is crafted using milk from the Old Gloucester cow, prized for its rich and creamy texture. The cheese begins with a lactic or rennet-set process, where the curds are cut into medium-sized pieces to retain some moisture. It is lightly pressed, resulting in a semi-hard cheese with a tender texture. Unlike Double Gloucester, Single Gloucester utilises less cream, giving it a leaner and less dense profile.

Post-Make Stage

Once moulded, the cheese is left to mature for a minimum of three weeks. During this time, it develops a natural rind that enhances its subtle flavour. Traditional affinage techniques, such as careful turning and brushing, help maintain the cheese’s optimal condition, creating a smooth paste and a gentle, nutty flavour.

Where is Single Gloucester Made?

By law, Single Gloucester can only be made in Gloucestershire using milk from herds within the county. Its PDO status ensures that the cheese remains tied to its geographic origins, maintaining the high-quality standards and distinctive taste that have defined it for generations.

Characteristics of Single Gloucester

Single Gloucester is easily distinguished by its thin, natural rind and pale ivory paste. The cheese is semi-hard with a slightly crumbly texture. Its aroma is mild yet earthy, reflecting its pastoral origins. The flavour is light and creamy, with subtle notes of butter, hay, and a touch of acidity.

What Does Single Gloucester Taste Like?

Using the Academy of Cheese’s Structured Approach to Tasting Cheese, we can fully appreciate the unique profile of Single Gloucester:

1. Appearance: Single Gloucester’s paste is pale ivory, surrounded by a thin, natural rind. Its subtle simplicity is indicative of its mild and understated flavour.
2. Aroma: The aroma is delicate, with hints of grass, cream, and a faint nuttiness that speaks of its traditional production methods.
3. Texture: Single Gloucester has a soft, semi-crumbly texture that melts gently on the palate.
4. Taste: The cheese is mild yet flavourful, with notes of fresh cream, butter, and a touch of tangy acidity. Its finish is clean, leaving a light, savoury impression.

Types of Single Gloucester

While Single Gloucester is bound by its Protected Designation of Origin (PDO) status, ensuring strict adherence to traditional methods and ingredients, subtle variations exist depending on the cheesemaker and the local nuances of Gloucestershire’s dairies. Here’s an overview of the notable producers and their unique takes on this historic cheese:

1. Charles Martell Single Gloucester

Charles Martell is a renowned advocate for Gloucestershire’s cheesemaking heritage. His version of Single Gloucester emphasises the traditional practices, with the cheese aged to develop a slightly firmer texture and deeper nutty undertones.

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Tasting Notes: Lightly tangy with hints of hay and butter, complemented by a subtle earthy aroma from the natural rind.

2. Jonathan Crump’s Single Gloucester

Jonathan is the only cheese-maker who makes his cheeses exclusively and entirely from the Old Gloucester-breed of cows. Aged for between four to six weeks, it has a

Tasting Notes: Gentle, milky taste with a whisper of tangy acidity, complemented by a soft, slightly crumbly paste.

3. Smart’s Single Gloucester

One of the most iconic producers of Single Gloucester, Smart’s Farm has been a cornerstone of the cheese’s preservation. Using milk from their Old Gloucester cows, Smart’s Single Gloucester is known for its gentle, buttery flavour and crumbly yet smooth texture. Their adherence to traditional methods ensures a cheese with a natural rind and a clean, grassy finish.

Tasting Notes: Creamy with mild citrus notes and a savoury tang, reflecting the quality of their pasture-fed cows.

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4. Godsell’s Single Gloucester

Godsell’s Dairy produces a distinctive Single Gloucester with a softer paste and a fresher profile, making it a versatile choice for cheeseboards and recipes. Their cheese is matured for the minimum three weeks, ensuring a bright and approachable flavour.

Tasting Notes: Fresh creaminess with mild grassy and nutty undertones, ideal for pairing with crisp ciders or ales.

Seasonal and Production Variations

The flavour profile of Single Gloucester can shift slightly with the changing seasons. Factors such as the seasonal diet of the cows and the variation in milk composition throughout the year can result in nuanced differences between batches. Spring and summer cheeses often have fresher, more floral notes due to the cows’ diet of lush pasture, while autumn and winter cheeses can exhibit a richer, more concentrated creaminess.

These variations in production and flavour highlight the versatility and artisanal heritage of Single Gloucester, making it a cheese worth exploring in all its forms. Whether enjoyed in its lighter, fresher iterations or its deeper, nuttier expressions, Single Gloucester consistently reflects the rich dairy traditions of Gloucestershire.

Using Single Gloucester

Single Gloucester’s versatility makes it a wonderful addition to any cheeseboard or kitchen. Here are some ideas for enjoying this historic cheese:

• On Its Own: Savour its delicate flavours by enjoying small slices paired with crusty bread.
• In Sandwiches: Add to a sandwich for a mild, creamy touch, complementing roasted meats or vegetables.
• In Cooking: Melt Single Gloucester into a savoury sauce or grate over baked dishes for a subtle boost of creaminess.
• With Drinks: Pair with a crisp cider or light ale to highlight its buttery, grassy notes.

Alternatives to Single Gloucester

If Single Gloucester is unavailable, consider these alternatives:

1. Double Gloucester: Its richer, creamier counterpart, with a denser texture and more pronounced flavour.
2. Caerphilly: A Welsh cheese with a similar crumbly texture and a touch of tang.
3. Cheshire: Another British classic, with a mild flavour and a crumbly consistency.

Conclusion

Single Gloucester is more than just a cheese—it’s a slice of Gloucestershire’s rich history and culinary heritage. Its PDO status ensures that every wheel embodies the essence of the county, from the milk of Old Gloucester cows to the traditional techniques passed down through generations. We invite you to explore Single Gloucester, savouring its mild, creamy flavour and experiencing the story it tells of a region and its cheesemaking legacy.