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This is made from full cream milk from the morning milking, and skimmed milk from the evening milking. All the milk is unpasteurised, and vegeterian rennet is used. The cheese is aged for at least three weeks.
Protected Designation of Origin (PDO)
It has been described by
The Real Cheese Companion
as having:
"a deliciously light texture and beautifully balanced taste,
with a cool, clean tang and grassy sub-flavours."
The price (retail) is £12.00 per kg
Whole cheeses come in sizes*:
Seven and a half pounds (3.4 kg; £40.80)
Three and a third pounds (1.5 kg; £18.00)
Three quarters of a pound (0.34 kg; £4.10)
This is made from full cream milk from both the morning and evening milkings, with annatto (traditional dye). All the milk is unpasteurised, and vegeterian rennet is used. It is aged for a minimum of 6 months.
It has been described by
The Real Cheese Companion
as:
"Rich, mellow, powerful, earthy, almost smoky", "the texture is slightly crumblier than Cheddar".
The price (retail) is £11.50 per kg
Whole cheeses come in sizes*:
Seven and a half pounds (3.4 kg; £39.10)
Three and a third pounds (1.5 kg; £17.25)
Three quarters of a pound (0.34 kg; £3.95)
This is a Smart's speciality cheese, and may be considered to be the Gloucester version of parmesan. It is made as the single Gloucester, but is aged for at least one year.
It has been described by
The Real Cheese Companion
as having:
"a hard, dry texture and a tang as salty/sharp but grassier and without the smoky tones of Parmesan".
The price (retail) is £13.95 per kg
Whole cheeses come in size*:
Six pounds (2.75 kg; £38.40)
* Cheese sizes are approximate
Finalist BEST FOOD PRODUCER in BBC Radio Food and Farming Awards 2006
At the British Cheese Awards, we have won the following medals:
Single Gloucester:
Silver 2001
Bronze 1997, 1998
Double Gloucester:
Silver 1994
Bronze 1997, 1998, 2000, 2003, 2006
Harefield:
Gold 2003
Silver 1996, 1997, 1998
Bronze 1995
We have also won rosettes at the Bakewell Cheese Show.
Website produced and managed by
Helena Seth-Smith
Please address any website enquiries
here
Last updated: June 2008