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Also called double Gloucester, Gloucester has a smooth, buttery texture with a clean, creamy, mellow flavor. Usually matured for three or four months, Gloucester is pale orange in color and has a smooth, creamy texture. Gloucester was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies (when cheeses were rolled down the hills in Gloucestershire to protect grazing rights). It was originally made only with the milk from Gloucester cows and colored with carrot juice or saffron. These days cheese makers use a vegetable dye called annatto.
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