Top 6 Local Cow's Milk Cheeses
in Gloucestershire

King Stone Dairy is located near Cheltenham, Gloucestershire. The dairy specializes in producing artisan cheeses using traditional methods. Their product line includes Rollright, a washed-rind cheese known for its soft texture and rich flavor. The dairy operates with a focus on sustainability and local sourcing.Expand

Paxton & Whitfield is one of Britain’s oldest and most respected cheesemongers, established in London in 1797 and renowned for its deep expertise in fine cheese selection and maturation. Over more than two centuries, the company has built a reputation for sourcing, aging and cutting cheeses with exceptional precision, serving both private clients and the hospitality sector. Its portfolio spans classic British cheeses such as Stilton, Cheddar and Red Leicester, alongside carefully chosen European cheeses including Comté, Roquefort and Gouda, each selected for balance, maturity and character. Paxton & Whitfield is distinguished by its emphasis on craftsmanship and sensory evaluation rather than volume, with a strong focus on texture, aroma and flavour development. Today, the brand remains a benchmark for quality in British cheese retail, combining historical authority with a consistently curated, contemporary offering.Expand

Daylesford Organic Farm is located in Gloucestershire, England, and specializes in producing organic, artisan cheeses, as well as a wide range of other organic products such as milk, bread, and meat. The farm employs sustainable farming methods and is dedicated to animal welfare. In addition, Daylesford Organic Farm produces a variety of cheeses made from the milk of its cows and goats, ensuring the quality and authenticity of each product. It is a symbol of British organic and artisan tradition, renowned for the high quality of its products, its ecological approach, and its care for animals and the environment.Expand

Double Gloucester is an English cheese produced in Gloucestershire, hence the name. The cheese is made with full fat cow's milk using the cream from one night's milking and also the following day's milking – hence the word double in its name, but Double Gloucester is twice the height of Single Gloucester, so that might also be a reason for the word double in the name of this cheese. Its texture is smooth and buttery when young, but as it ages (for at least four months) the texture and the rind become very hard, which is the reason why Double Gloucester is used in the popular Cooper's Hill Cheese-Rolling event. The flavors of this cheese are nutty, creamy, citrusy, rich, and buttery. Double Gloucester is colored with annatto extract to give it a nice apricot color. It is recommended to serve it with nuts and fresh fruit such as apples and pears. Pair it with a glass of English pub ale.Expand

Stinking Bishop is a soft and pungent cheese produced by Charles Martell & Son since 1972 in Dymock, Gloucestershire. The cheese is made from the milk of the rare Gloucester cow breed, but it is sometimes combined with the milk of Friesian cattle. The rind is washed with perry (fermented pear juice of Stinking Bishop pears, hence the name of the cheese), which gives the cheese its pungent aroma and brown or pink color of the rind. Its texture is smooth and creamy, the aromas very stinky, while the flavors are strong and rich. The soft and creamy texture of Stinking Bishop makes it perfect for spreading on crackers and biscuits. It can also be served with cheese-friendly chutneys. It's recommended to pair it with ice wine and port. This cheese was additionally popularized by the 2005 Wallace & Gromit movie, called The Curse of the Were-Rabbit.Expand

Cotswold is a variation of Double Gloucester, originating from Gloucestershire County. The cheese is made with cow's milk, and it's enriched with onions and chives. The color of this cheese varies from golden yellow to orange, and its texture is firm, dense, and crumbly. Cotswold's flavor is sweet, buttery, and tangy, while onions and chives provide it with an extra layer of flavor. Cotswold is also known as pub cheese in England, so it is recommended to pair it with a cold beer on the side.Expand

Hereford Hop is an English cheese produced in Dymock, Gloucestershire. It was invented in the late 1980s by Charles Martell, the maker of Stinking Bishop. The cheese is made from either raw or pasteurized cow's milk. It is easily recognizable because it's rolled in toasted hops. The texture is firm and creamy, and the aromas are strong and yeasty. The flavors are sharp, sweet, citrusy, and buttery, with a slightly bitter aftertaste coming from the hops. It's recommended to pair it with a glass of beer and serve it with a dollop of chutney. In the end, a word of warning - Hereford Hop is extensively copied, but it's made from minced and reshaped cheddar cheese that's rolled in hop dust.Expand

May Hill Green is a semi-soft cheese made from cow's milk of rare-breed Gloucester and Friesian cattle. It's produced in Gloucestershire by Charles Martell. The rind is washed in brine, then covered in chopped nettles. The cheese has a buttery, rich, and runny texture. The aromas are strong and herbal, while the flavors are milky, creamy, and tart. It is recommended to serve May Hill Green on a cheeseboard or spread it on crusty bread.Expand

Gloucester is a flat, pressed, full fat, hard cheese made exclusively from cow's milk from Gloucestershire farms. It is uncolored, so it might have a natural moldy coat. At 2 months old, it is ready for consumption, when it's especially good for toasting or cooking. Its texture is light and smooth, with a balanced, fresh, and slightly acidic flavor with grassy notes. Fruit such as apples and pears make a great accompaniment to Single Gloucester cheese.Expand