Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 38

Single Gloucester became distinct from the closely related Double Gloucester (see the entry above) at the end of the eighteenth century. Patrick Rance (1982) said that they were praised by William Marshall in 1796, who considered them equal to ‘whole-milk cheeses from counties with poorer soil and less admirable cattle,’ even though they were made partially from skimmed milk. Single Gloucester evolved as a lower-fat cheese, smaller in size. Unlike Double, it was not coloured. The making of Double Gloucester flourished in the Vale of Berkeley, whilst the Single was made on farms in the north and east of the county. They were more seasonal, some only made during the spring, and they were only matured for 2 months. They have never been as widely marketed as Double Gloucester and for much of the twentieth century only small amounts were made. Interest was renewed in the 1970s and it is now on sale again. Awarded Protected Designation of Origin.