Someone asked me recently about Cotswold and I was stumped. So, although I still have Never Met a Cheese I Didn’t Like… this one may always have embarrassing connotations for yours truly. Best way to fix that I figure, is to get to know the cheese a little better. Cotswold is a region in southwestern England. Cotswold the cheese  is a actually a Double Gloucester with chopped onions and chives blended into the cheese, so maybe there is my out—it’s really just a variation on a cheese I am familiar with.

Cotswold cheese is also just called ‘Double Gloucester with Chives’ or ‘Pub Cheese’. In the pub it is usually served with toast or rustic bread. It’s a mellow cheese with strong added flavors, so it will add some complexity to a cheese plate. I would try a hoppy but balanced American pale ale like Dogfish Shelter Pale, Two Brothers Bitter End or Oscar Blues Pale. This could compliment the onion and chives while contrasting with the buttery tones of the base cheese.  Another approach would be a malty brown ale, or a malty lager, like a Maibock or Doppelbock. These would go the other way, assuaging the sharp onion flavor and harmonizing (hopefully) with the cream.