Cheese - Cotswold
DESCRIPTION
Onions and chives are blended into a Double Gloucester to make Cotswold.Ā This industrial cheese is aged for about 3 months and covered in wax (instead of having a natural rind).Ā It is in the cheddar family though mild in flavor due to its young age.Ā Traditionally served in local English pubs, to read more about this cheese click here!
Ā
ORIGIN
United Kingdom
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā 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.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Roquefort and Montenebro
- By Origin - Stilton and Cheddar
- Pairings - Dalmatian Fig spread, chorizo, and crackers
Ā
SUBSTITUTES
This is a tough cheese to substitute for based on flavor.Ā If you're looking for an onion flavor Boursin while nowhere near as dense is another option.
Ā
INGREDIENTS
Pasteurized cow milk, salt, rennet (vegetable), cheese culture, annatto, onion, chive
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Cotswold
Cheese - Cotswold
DESCRIPTION
Onions and chives are blended into a Double Gloucester to make Cotswold.Ā This industrial cheese is aged for about 3 months and covered in wax (instead of having a natural rind).Ā It is in the cheddar family though mild in flavor due to its young age.Ā Traditionally served in local English pubs, to read more about this cheese click here!
Ā
ORIGIN
United Kingdom
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā 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.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Roquefort and Montenebro
- By Origin - Stilton and Cheddar
- Pairings - Dalmatian Fig spread, chorizo, and crackers
Ā
SUBSTITUTES
This is a tough cheese to substitute for based on flavor.Ā If you're looking for an onion flavor Boursin while nowhere near as dense is another option.
Ā
INGREDIENTS
Pasteurized cow milk, salt, rennet (vegetable), cheese culture, annatto, onion, chive
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
Onions and chives are blended into a Double Gloucester to make Cotswold.Ā This industrial cheese is aged for about 3 months and covered in wax (instead of having a natural rind).Ā It is in the cheddar family though mild in flavor due to its young age.Ā Traditionally served in local English pubs, to read more about this cheese click here!
Ā
ORIGIN
United Kingdom
Ā
MILK TYPE
Cow
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā 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.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Roquefort and Montenebro
- By Origin - Stilton and Cheddar
- Pairings - Dalmatian Fig spread, chorizo, and crackers
Ā
SUBSTITUTES
This is a tough cheese to substitute for based on flavor.Ā If you're looking for an onion flavor Boursin while nowhere near as dense is another option.
Ā
INGREDIENTS
Pasteurized cow milk, salt, rennet (vegetable), cheese culture, annatto, onion, chive
