Cheese - Cotswold

DESCRIPTION

Onions and chives are blended into a Double Gloucester to make Cotswold.  This industrial cheese is aged for about 3 months and covered in wax (instead of having a natural rind).  It is in the cheddar family though mild in flavor due to its young age.  Traditionally served in local English pubs, to read more about this cheese click here!

ORIGIN

United Kingdom

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

This is a tough cheese to substitute for based on flavor.  If you're looking for an onion flavor Boursin while nowhere near as dense is another option.

INGREDIENTS

Pasteurized cow milk, salt, rennet (vegetable), cheese culture, annatto, onion, chive