Also called double Gloucester, this dense, satiny, golden yellow cheese is one of England’s finest. It was once made only with the milk from Gloucester cows (now almost extinct) and until the end of World War ii single (smaller) Gloucester rounds were also available. The mellow, full-flavored double Gloucester comes in large, flat rounds or tall cylinders — both with a natural rind. It’s a fine, multipurpose cheese equally as good with a meal or after it. See also cheese.
