Talk:Gloucester cheese

An article on Double Gloucester which also describes Single Gloucester
I guess Florida should also mention Virginia. Shouldn't this article be moved to Gloucester cheese, witch sections on the single and double variants?

Yes it should! Doctor Moley 14:20, 12 May 2006 (UTC)

Single Gloucester cheese is not made with skimmed milk, it is made with milk from Gloucestershire cows farmed within the county of Gloucestershire, can someone confirm this? 90.221.199.162 (talk) 11:53, 12 April 2010 (UTC) Mandolin666

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So what's it taste like?
I'm not usually one for overblown pedantry, but I would think that at least a description of this essential aspect of anything meant to be ingested is in order. Hell, we have more information on the flavour of military nerve toxins than this cheese. http://food.oregonstate.edu/glossary/g/gloucester.html seems like a good starting point. http://www.ilovecheese.co.uk/Gloucestershire.html also points out an inconsistency in the aging periods for the two variants. -75.187.62.233 (talk) 06:48, 27 January 2009 (UTC)

Image
I think it should be noted somewhere that the image shows Double Gloucester with chives, which is actually quite a popular variation. I'm not sure how to add a caption to the picture. -- Borb (talk) 13:54, 7 June 2009 (UTC)
 * I think the image is misleading for people unfamiliar with this cheese. Lots of English cheese varieties are sometimes sold with other ingredients mixed in - the chives in the picture are nothing to do with Double Gloucester specifically. Even a picture of farmhouse DG is arguably misleading since the vast majority of DG is factory made slab cheese from people like Dairy Crest, not exotic artisan stuff. --Ef80 (talk) 12:24, 15 September 2010 (UTC)
 * More importantly, the flecks of chive could be easily construed as mold. This would be quite confusing to someone who is unaware that Gloucester is not a blue cheese. --129.234.229.159 (talk) 21:17, 8 March 2011 (UTC)

isnt it red?
the commercially available types (sainsbury's) i have at home seems to be generally red in colour (annato - any reason for this ? or is it confusion with red leicester — Preceding unsigned comment added by 81.151.148.214 (talk) 19:13, 13 September 2011 (UTC)
 * Commercial Double Gloucester is a pale yellow cheese similar in colour to natural Cheddar. Red Leicester is the one which is dyed red. --Ef80 (talk) 21:37, 14 February 2012 (UTC)

Funnily enough, I was actually going to add a comment to this talk page before I had seen this comment about the colour of Gloucester cheese. My comment was going to be - isn't it annatto that is normally used to give the cheese a colour in commercially available Gloucester cheeses in supermarkets? Indeed, the article on annatto in Wikipedia does say that historically, annatto has been used a colouring in many cheeses, and cites cheddar, Gloucester cheese and Red Leicester as examples. My comment was going to be to ask whether any one wished to put in the bit about annatto often been used as a colour in this cheese in the article. ACEOREVIVED (talk) 16:16, 17 December 2012 (UTC)


 * When I worked as a product costs accountant in the dairy industry some years ago, annatto was used in varying amounts in Leicester, Double Gloucester, some Cheddar and some Cheshire. We did not make Single Gloucester, and so I do not know if that was also coloured. As far as I know, I have never seen a Single Gloucester - it is not a common variety - but Double Gloucester is a pale orange colour, containing less annatto than Leicester. This can be seen from the photo in the article. LynwoodF (talk) 20:09, 17 December 2012 (UTC)

Thank you - I would agree that it is less red than Red Leicester, and I also agree with you that "single Gloucester" is not a very common variety of cheeses at all. I think that the fact that it looks orange rather than red may show it has less annatto in than Red Leicester. ACEOREVIVED (talk) 20:19, 17 December 2012 (UTC)

Double Gloucester with Chives
In the UK, this is just called Double Gloucester with Chives. The British Cheese Board website makes no mention of the so-called Cotswold cheese. The fact that a US retailer sells this product under this Cotswold name, does not make it a UK cheese, just a marketing label.--FDent (talk) 20:15, 19 January 2014 (UTC)
 * I also have reservations about this. I've never heard of Cotswold cheese. It's interesting that both references date from 1978. I seem to remember that the dairy industry went through a phase of adding random ingredients to cheeses and dreaming up arbitrary names for them around then. Some of these adulterated cheeses are still made, but as FDent says they are marketed descriptively without silly names. --Ef80 (talk) 18:56, 7 December 2014 (UTC)


 * I agree. In the late 70s and 80s I was costing cheese production at what was to become Dairy Crest and there was an outbreak of these new products at that time. LynwoodF (talk) 19:26, 7 December 2014 (UTC)

Requested move 26 July 2017

 * The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section. 

The result of the move request was: No consensus. No such user (talk) 08:52, 21 August 2017 (UTC)

Gloucester cheese → Double Gloucester – The cheese is never referred to as "Gloucester" cheese. Double Gloucester is a common cheese - see, for example, the page at http://www.britishcheese.com/doublegloucester and its right-hand column list of cheeses). Single Gloucester is a much more unusual cheese, probably deserving a separate article (it has Protected designation of origin status, for a start), or could be included as a separate section of a "Double Gloucester" article and mentioned in its lead. But "Gloucester cheese" is not the commonly used name of any kind of cheese in the UK.  Pam  D  22:14, 26 July 2017 (UTC) --Relisting.   Dr Strauss   talk   17:56, 8 August 2017 (UTC)
 * Though arguing against myself I've just found Oxford Companion to Cheese talking about "Gloucester cheese". Hmmm. Other views invited! Pam  D  22:20, 26 July 2017 (UTC)
 * Here is a view. In the hierarchy of etycheesemology, we've got it the wrong way round at the moment. The article for this cheese should be at "Double Gloucester" and the redirect from "Gloucester Cheese" to DG. Roxy the dog. bark 22:55, 26 July 2017 (UTC)


 * Support common name In ictu oculi (talk) 07:10, 27 July 2017 (UTC)
 * Oppose The arguments above lack historical perspective. The article makes it very clear that there are two kinds of Gloucester cheese and discusses the differences. If the article were split into two, there would be a need to rewrite the text and include some of the information in both articles. As long as there is a redirect from Double Gloucester, which currently is the more widely available variety, nobody would have difficulty in accessing the article as it stands and people who had not heard of Single Gloucester might learn something they did not know. LynwoodF (talk) 07:58, 27 July 2017 (UTC)
 * Support move per nom.  ONR  (talk) 13:39, 27 July 2017 (UTC)
 * Oppose Double Gloucester is the more common name but it is only one type, so would be inaccurate for this article. Peter James (talk) 19:48, 13 August 2017 (UTC)


 * The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

Haha. Isn't process here at Wikipedia stupid sometimes. -Roxy the dog. bark 10:09, 21 August 2017 (UTC)