Made by Charles Martell at Laurel Farm, Dymock, Gloucestershire

Traditional

Vegetable rennet

Unpasteurised Cows Milk

Single Gloucester was first made around 200 years ago, but is not as well known today as Double Gloucester. Originally the cheese was eaten at home, while Double Gloucester was sold at market. In 1978, Charles Martell decided to make Single Gloucester on Laurel Farm. He now makes the cheese with the milk of his Gloucester herd. There are only about 75 registered Gloucester herds in the country. Charles Martell has been closely involved in reviving the breed since 1972. At that time, the only herd in existence had been broken up and it seemed the Gloucester breed was due for extinction.