Sharing the same bright orange hue as Mimolette, Double Gloucester luckily does not mimic that French cheese’s blahness. Many confuse it for a cheddar, but Double Gloucester is not quite as firm. The cheese is made from the raw, whole milk from two milking sessions, hence the “double” moniker. (Single Gloucester is also made in England, but is not exported nearly as much, according to the British Cheese Board.)

I served Double Gloucester last week as part of a cheeseboard with a Belgian goat gouda, Humboldt Fog and Ouray, and while the four of us all enjoyed it, we had a hard time describing its flavor. My friend Casey thought it was minty, and upon further tasting and reflection, the rest of us got a sense of the cheese’s herbal undertone. Artisanal calls it “eggy” and Gourmet-Food.com says it has “the sweet aroma of milky carrots.” Regardless of how you describe it, Double Gloucester is delicious, and I like it paired with Stilton in the layered cheese creation called Huntsman. Serve it with a big red like Syrah or a British ale.

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