Full fat hard cheese made with pasteurised or unpasteurised Old Gloucester cow’s milk with natural rennet. It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester, they also tend to have a lower fat content, hence ‘Single’ rather than ‘Double’ (as in single and double cream). A mild and slightly lactic flavoured cheese, it is eaten young, and goes well with a glass of perry. It also makes an excellent toasting or cooking cheese. The cheese is wrapped in waxed paper.