Double Gloucester was traditionally made as a large wheel with a thick rind to withstand annual cheese rolling ceremonies - when cheeses were rolled down the hills in Gloucestershire to protect the grazing rights. It was originally coloured with carrot juice or saffron. These days cheese makers use a vegetable dye called annatto. Double Gloucester has a smooth, buttery texture with a clean, creamy, mellow flavour that suits a Rioja or a Riesling. Usually matured for around three or four months, Double Gloucester is pale orange in colour and has a smooth, creamy texture.