A hard cheese whose origins can be traced all the way back to 1498. Made in Gloucester, it has a rich buttery flavour and a slightly flaky texture. It is not as firm as a cheddar and its apricot colour is created by a natural plant extract annatto (the same as in Red Leicester). It gets its name because traditionally the cheese was made in big blocks, double the size of a Single Gloucester.
A rich source of: fat.
Double Gloucester
| Energy (kcal) | 413 |
| Energy (kJ) | 1711 |
| Water (g) | 37.9 |
| Starch (g) | 0 |
| Total sugars (g) | 0.1 |
| Glucose (g) | 0 |
| Fructose (g) | 0 |
| Sucrose (g) | 0 |
| Maltose (g) | 0 |
| Lactose (g) | 0.1 |
| Protein (g) | 24.4 |
| Protein (g)/100kcal | 5.9 |
| Protein % of calories | 23.6 |
| Carbohydrate (g) | 0.1 |
| Carbohydrate (g)/100kcal | 0 |
| Carb % of calories | 0.1 |
| Fat (g) | 35 |
| Fat (g)/100kcal | 8.5 |
| Fat % of calories | 76.3 |
| Satd FA /100g fd (g) | 21.9 |
| Mono FA /100g food (g) | 10.2 |
| Poly FA /100g food (g) | 1 |
| Trans FAs /100g food (g) | 1.4 |
| Sodium (mg) | 88 |
| Potassium (mg) | 116 |
| Calcium (mg) | 66 |
| Magnesium (mg) | 10 |
| Phosphorus (mg) | 77 |
| Iron (mg) | 0.3 |
| Copper (mg) | 0.3 |
| Zinc (mg) | 0.5 |
| Chloride (mg) | N |
| Manganese (mg) | 0.1 |
| Selenium (µg) | N |
| Iodine (µg) | N |
| Vitamin D (µg) | 0 |
| Vitamin E (mg) | 1.4 |
| Thiamin (mg) | 0 |
| Riboflavin (mg) | 0.1 |
| Niacin (mg) | 0.2 |
| Tryptophan/60 (mg) | 0.5 |
| Niacin equivalent (mg) | 0.7 |
| Vitamin B6 (mg) | 0 |
| Vitamin B12 (µg) | 0 |
| Folate (µg) | 3 |
| Pantothenate (mg) | N |
| Biotin (µg) | N |
| Vitamin C (mg) | 0 |
| NSP (g) Non-starch polysaccharide | 0 |
| AOAC fibre (g) | 0 |
| Cholesterol (mg) | 100 |
| Retinol (µg) | 99 |
| Carotene (µg) | 77 |
| Retinol Equivalent (µg) | 112 |