Cotswold cheese is a creamy, buttery cheese from England, known for its sweet, mild flavour and crumbly, firm texture. This recipe is a variation of Double Gloucester style cheese and features the addition of dried onion and chives. If you’re interested in cheese making and want to try a classic from the UK, follow this step-by-step cotswold cheese recipe and enjoy the process from start to finish.

Yield

Approximately 900 g of Cotswold cheese

Aging Time

Less than 3 months

Ingredients

• 8 L whole milk (do not use ultra-pasteurised milk)

• 1/8 teaspoon Bioprox M265 Mesophilic Culture

• 1/8 teaspoon Calcium Chloride (dissolved in ¼ cup non-chlorinated water; add only if using pasteurised milk)

• ¾ teaspoon liquid rennet (diluted in ¼ cup non-chlorinated water)

• 1 ½ tablespoons cheese salt

• 4 drops annatto liquid (diluted in ¼ cup non-chlorinated water)

• 1 ½ teaspoons dried chives

• 1 ½ teaspoons dried onion

Equipment

• Large stainless steel pot

• Thermometer to monitor temp

• Spoon or ladle for stirring

• Knife or curd cutter

• Colander

• Cheese cloth or butter muslin

• Cheese hoop or mould

• Draining mat

• Cheese press for pressing

Instructions

Reminder: Sterilise all equipment before starting the cheese making process.

1. Heat the milk to 32°C.

2. Sprinkle the mesophilic culture on the milk’s surface. Wait 5 minutes, then stir in an up-and-down motion for a minute.

3. Cover the pot and leave the milk to ripen for 45 minutes, maintaining temp.

4. Stir gently for 30 seconds. Add the annatto solution while stirring.

5. Add the calcium chloride solution and stir for 1 minute.

6. Add the rennet and stir for another minute.

7. Cover and let the milk set for 45 minutes, or until you get a clean break.

8. Cut the curd into ¼ inch cubes.

9. Let the curds rest for 5 minutes.

10. Stir gently for 20 minutes, keeping the temp steady.

11. Gradually raise the temp to 40°C over 35 minutes, increasing by 1°C every 4–5 minutes, stirring throughout.

12. Once at 40°C, remove from heat and stir for another 30 minutes.

13. Let the curds settle for 5 minutes.

14. Line a colander with cheese cloth or butter muslin. Pour the curds in and drain for 5 minutes.

15. Return the curds to the pot.

16. Break the curds into ½ inch pieces.

17. Add the salt and mix into the curds.

18. Add the dried chives and dried onion, mixing gently but thoroughly.

19. Line the cheese hoop or mould with cheese cloth. Fill with curds.

20. Press at 5 kg for 15 minutes.

21. Remove, turn, rewrap, and press at 15 kg for another 15 minutes.

22. Repeat, pressing at 20 kg for 2 hours.

23. Turn again and press at 23 kg for 24 hours.

24. Place the cheese on a draining mat and air dry for 2 days.

25. Wax or vacuum seal the cheese and age at 13°C for 1 to 3 months, turning weekly.

Equipment Tips

If you want to make cheese like Cotswold or cheddar more often, using a cheese making kettle or cheese vat can help ensure even temp and curd consistency. Cheese Kettle offers cheese making equipment, including cheese vats, pasteurisers for milk, and cheese presses for firm, consistent results. Discover our premium cheese kettles designed for efficient and consistent cheese production-visit our products page to view the full range of equipment.

Serving and Taste Test

After aging, cut the cheese in half and taste test a slice to enjoy the mild, savoury kick from the chives and onion. The texture should be firm but crumbly, and the flavour creamy with a buttery finish. This process is a perfect way to enjoy a traditional cheese recipe from England right at home.

Want to Learn More?

If you’d like to see a cotswold cheese video tutorial or find more recipes, we can help you get started with the right equipment and advice for your cheese making journey. Contact us today to get everything you need to create your own cotswold cheese or other variations.