Gloucester cheeses, which come as single and double. Traditionally, only the evening's raw milk was used for Single Gloucester. This was then skimmed and mixed with whole milk from the following morning's milking. Now, it is generally made from skimmed milk from either or both milkings. There are still farm produced versions available. (PDO). Double Gloucester is made from the whole milk of both evening and morning milkings, In an ideal world this should come from the milk of the lovely G|loucester cow. The secret was that the rennet was added before it cooled after milking. If you can find farm-made cheeses they have a lovely natural orange colour but generally they are coloured with anatto. (PDO).
