David Taylor wrote, " thousands of people descended on Brockworth for the annual cheese rolling, where a home grown tradition has become an international spectacle,". People from all over the world, from Canada to Japan, joined Brockworth and Gloucestershire residents to watch – and compete in – four races down Cooper’s Hill. And the event, which is not registered as an official showpiece and organised solely by volunteers from the village, has remained free from commercialisation. In fact since at least the early 1800s a cheese has been chased down the 200 yard hill.
“It’s traditional, it’s English, and you won’t get it anywhere else in the world. Other people try to copy it, and it’s nowhere near as good.”
Flavour levels depend on the age of the cheese. As it matures Double Gloucester becomes very hard and this may be one of the reasons why it is associated with the annual cheese rolling event at Cooper’s Hill in Gloucester. It is said that buyers of Double and Single Gloucester would often jump up and down on the cheese to assess its grade and suitability.
Most Double Gloucester is sold at about 4 months of age and has a firm close texture and a clean mellow, creamy or buttery flavour. Older cheeses will develop more complex and nutty flavours.
The farm made cheeses tend to be kept a little longer adding to their flavour and where the cheese is cloth bound they are significantly harder and drier than their creamery counterparts and generally more expensive... read more here