Talk:Gloucester cheese

message: 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)
thread_title:  An article on Double Gloucester which also describes Single Gloucester 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: 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)
thread_title:  So what's it taste like? 

message: 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)
replies: text: 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)
replies: text: 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)
thread_title:  Image 

message: 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)
replies: text: 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)

text: 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)
thread_title: isnt it red?

message: 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)
replies: text: 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)
replies: text: 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)
thread_title:  Double Gloucester with Chives 

message: :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)
replies: text: Gloucester cheese →  – 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. PamD 22:14, 26 July 2017 (UTC)

text: Though arguing against myself I've just found Oxford Companion to Cheese talking about "Gloucester cheese". Hmmm. Other views invited! PamD 22:20, 26 July 2017 (UTC)
replies: text: 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)

text: 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)
thread_title:  Requested move 26 July 2017