A hard cheese whose origins can be traced all the way back to 1498. Made in Gloucester, it has a rich buttery flavour and a slightly flaky texture. It is not as firm as a cheddar and its apricot colour is created by a natural plant extract annatto (the same as in Red Leicester). It gets its name because traditionally the cheese was made in big blocks, double the size of a Single Gloucester.

A rich source of: fat.

Double Gloucester

Energy (kcal) 413
Energy (kJ) 1711
Water (g) 37.9
Starch (g) 0
Total sugars (g) 0.1
Glucose (g) 0
Fructose (g) 0
Sucrose (g) 0
Maltose (g) 0
Lactose (g) 0.1
Protein (g) 24.4
Protein (g)/100kcal 5.9
Protein % of calories 23.6
Carbohydrate (g) 0.1
Carbohydrate (g)/100kcal 0
Carb % of calories 0.1
Fat (g) 35
Fat (g)/100kcal 8.5
Fat % of calories 76.3
Satd FA /100g fd (g) 21.9
Mono FA /100g food (g) 10.2
Poly FA /100g food (g) 1
Trans FAs /100g food (g) 1.4
Sodium (mg) 88
Potassium (mg) 116
Calcium (mg) 66
Magnesium (mg) 10
Phosphorus (mg) 77
Iron (mg) 0.3
Copper (mg) 0.3
Zinc (mg) 0.5
Chloride (mg) N
Manganese (mg) 0.1
Selenium (µg) N
Iodine (µg) N
Vitamin D (µg) 0
Vitamin E (mg) 1.4
Thiamin (mg) 0
Riboflavin (mg) 0.1
Niacin (mg) 0.2
Tryptophan/60 (mg) 0.5
Niacin equivalent (mg) 0.7
Vitamin B6 (mg) 0
Vitamin B12 (µg) 0
Folate (µg) 3
Pantothenate (mg) N
Biotin (µg) N
Vitamin C (mg) 0
NSP (g) Non-starch polysaccharide 0
AOAC fibre (g) 0
Cholesterol (mg) 100
Retinol (µg) 99
Carotene (µg) 77
Retinol Equivalent (µg) 112