Talk:Gloucester cheese
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The French cheese, morbier, is also made with morning milk and evening milk, although the two are not mixed, but rather layered one on top of the other. They layers are separated with a thin sprinkling of what is said to be ashes. The tradition is that the farmer who invented this cheese simply did get enough yield from the morning milking, so he filled his molds with what he had, covered it with ashes to keep the flies off and then filled up the molds with the yield from the evening milking. It is a delicious cheese and is growing in popularity in the U.S.
[edit] An article on Double Gloucester which also describes Single Gloucester
I guess Florida should also mention Virginia. Shouldn't this article be moved to Gloucester cheese, witch sections on the single and double variants?
Yes it should! Doctor Moley 14:20, 12 May 2006 (UTC)
