Gloucestershire · United Kingdom
Cotswold.
Buttery and dense, Cotswold yields to a gentle bite with a creamy resistance that melts into savory warmth. Fresh chives and onion punctuate each taste—herbaceous and slightly sharp—while the base cheese delivers a mild tanginess that lingers pleasantly. Its rindless body feels smooth on the tongue, unadorned and honest.
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The story
How it's made.
Why it tastes that way.
Cotswold is a flavored Double Gloucester cheese with added chives and onions, developed in Gloucestershire.
Often called Pub Cheese in British pubs, it is one of England's most popular flavored cheeses. The chives and onions are folded into the curd before pressing, distributing the flavor evenly throughout.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- wax
- Age
- 1–4 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Cotswold's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Cotswold.
29 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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