The cheese that defines the county
Double Gloucester is probably the most recognised name in the county's larder. Firm, smooth, and coloured a deep amber-orange from annatto, it has a mellow, slightly buttery flavour that sharpens with age. Single Gloucester — lesser known but arguably more interesting — is a younger, lighter cheese made with partly skimmed milk, giving it a closer, more delicate texture. It holds Protected Designation of Origin status, meaning genuine Single Gloucester can only be made in the county, and traditionally only with milk from Old Gloucester cattle.
The two cheeses behave quite differently on a cheeseboard. Double Gloucester holds its own alongside chutneys and strong ales; Single Gloucester is subtler, better suited to being eaten young with plain crackers or bread.
Cooper's Hill and the cheese-rolling tradition
On the slopes of Cooper's Hill near Brockworth, competitors hurl themselves down a near-vertical gradient in pursuit of a wheel of Double Gloucester. The cheese goes first — reaching speeds that make catching it essentially impossible — and the winner claims it as their prize. It is, by any reasonable measure, chaotic and occasionally painful, which is precisely why it draws spectators from around the world.
The event is informal and community-run rather than officially sanctioned, which is part of what keeps it genuine. Usually held in spring — check the official site for this year's dates, as access arrangements can vary. The setting remains constant: a steep Cotswold escarpment with a cheese bouncing ahead of everyone.
Old Spot pigs
The Gloucestershire Old Spot is one of Britain's oldest recorded pig breeds, distinguished by its white coat and irregular black patches. Traditionally kept in orchards and fed on windfalls, the breed fell to critically low numbers during the twentieth century but has since recovered through renewed interest from small-scale farmers who value its flavour over leaner commercial breeds.
Old Spot pork has more intramuscular fat than most modern breeds, which translates to better flavour during cooking and meat that doesn't dry out easily. Farm shops and markets across the county stock it, often noting the breed on the label because producers know it's a selling point worth stating plainly.
Cider, perry and the orchards behind them
Gloucestershire sits within the traditional cider and perry heartland of England, and both drinks carry PGI — Protected Geographical Indication — status under the broader West Midlands and South West designation. Perry is worth seeking out if you haven't tried it. Made from perry pears rather than dessert or culinary varieties, it ranges from bone-dry and tannic to gently sweet, and the best examples have a complexity that surprises people expecting something closer to fruit juice.
The orchards behind these drinks are part of the landscape in a literal sense — old standard trees, widely spaced, some of considerable age. Losing them to development or neglect is an ongoing concern for producers and conservationists alike, which gives buying local cider and perry a straightforward cultural dimension beyond personal preference.
Stroud and the market tradition
Stroud Farmers' Market has built a strong reputation as one of the better markets in the South West, drawing producers from across Gloucestershire and the surrounding area. The range on offer reflects the county's agricultural breadth — cheese, pork, orchard drinks, seasonal vegetables, artisan bread — rather than a general market with a few food stalls appended.
Markets like this matter for food heritage in a practical way: they keep smaller producers economically viable and give shoppers a direct line to the people who actually made or grew what they're selling. Check current opening days and times before visiting, as these can shift seasonally.
