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.   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   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