Similar to a cheddar but made with dried chives and dried onion. Its recipe is in the Artisan Cheesemaking book. I will try to remember to post the recipe for you. Looks very interesting.
Country and Region of Origin: England, Gloucestershire County.
Type of Cheese: A whole milk cheese that can be either pasteurized or unpasteurized. Cotswold is a variation of double glouster to which chopped onions and chives have been added. It is golden yellow to orange in color.
Texture: This is a firm cheese, similar to cheddar, but not quite as hard.
Rind: Hard gray, with blue mold. But the pieces sold in stores often have been cut away from the rind.
Tasting Notes: This is a full-flavored, creamy, mild cheese, similar to cheddar. The onions and chives provide a distinctive, flavorful enhancement.
Wine Pairing: Pair this with a full-bodied red wine such as Shiraz or Zinfandel. Also, this cheese is considered a “Pub” cheese in England. As such, it pairs well with beer.
Serving Suggestion: This cheese will stand well on its own with crackers and grapes. But it also makes an excellent addition to recipes such as omelets or casseroles since it melts well.
