Charles Martell's old Gloucester breed – which he helped revive – gives a lighter and lower fat content than double Gloucester, as the skimmed milk is mixed with full fat. The flavours are savoury and nutty, and it is best enjoyed on the young side, when the texture and taste combine to an intensely moreish effect. Traditionally Single Gloucester was made solely for family consumption and was therefore less well known. However in 1997 a PDO status was issued, which now means it can only be produced on farms in Gloucestershire with pedigree Gloucester cattle. The taste and texture is typically British, with a creamy freshness and springy texture that marries perfectly with English apples and pears.