We had a friend over to stay at the weekend and in celebration broke open the little Double Gloucester and Cotswold cheeses I made mid-July. I had planned to age them for a full two months, so it was about a week earlier than planned.

Both cheeses were very nice. When I made the Cotswold I thought I was adding quite a bit of onion and chives, but next time I think I would add a bit more onion, and perhaps a bit more chives too. The Double Gloucester was, to my palate, very like what was one of my favourite cheeses as a child in the UK, so I’m thinking it’s pretty close to authentic. TLOML commented that he thought it lacked saltiness, but he tasted it after he’d had a thick slice of Caerphilly (his personal favourite), so I’m not going to pay any attention to what he said. A full-size Double Gloucester has been added to my waiting list of Cheeses to Make.

Very nice looking. love the Lime green Coating

Very attractive cheeses.  Nice texture, too.  And I agree:  from the looks of it the Cotswold is a bit light on additives.