Medieval Cattle from the Severn Valley
The Gloucester is a rare breeds success story, coming back from the brink of extinction, and an increasingly common sight in the West Country. With their fine bone structure and distinctive horns, they date back to the 13th century, and are renowned for the quality of their milk, which is used to make Stinking Bishop cheese. Gloucester meat is also excellent in quality, promising generous marbling, delicious buttery flavour, and a fine grained texture.
Tasting Notes: Creamy, Traditional, Savoury