A traditional, full fat, hard cheese made from pasteurised or unpasteurised cow's milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces its origins to 1498 in the city of Gloucester.

Gloucester comes in both single and double varieties. While Single Gloucester is traditionally made from skimmed milk, Double Gloucester uses full fat milk. In addition, Double Gloucester is twice the height of Single Gloucester and more flavourful.

Single Gloucester is only produced by a few makers in Gloucestershire and is less widely exported. As a European PDO, it can only be made from the milk of the maker's registered herd of Gloucester cows. It is still made in the traditional shape using the traditional method and skills, but nowadays is made from whole milk. After the addition of starter culture and rennet to the milk, the curds are cut and scalded at a temperature of 32-35°C with the whey for 20-30 minutes. The whey is then drained away leaving the curd which is milled and salted. The cheese is then moulded and mechanically pressed for up to 5 days and is ready for consumption at around 2 months.

Single Gloucester has a light texture and balanced taste, with a cool, clean tang and grassy sub-flavours.