Double Gloucester cheese was made from the milk of the Old Gloucester breed of cows. They were known in the Middle Ages and had hardly changed by the eighteenth century, when the Duke of Beaufort, Master of the Beaufort Hunt, ordered his tenant farmers to confine themselves to this breed because they had lost all fear of hounds and barely raised their heads when the pack swept through the fields.
Today, excellent Double Gloucester is made commercially and this recipe is quite different if made with any other cheese. Drink ale or red wine with this dish and, if possible, serve a bowl of fresh watercress, without dressing.
Put the cheese into a small, shallow, fireproof dish so that the slices are about
©1980 The Estate of Elizabeth Ayrton