Double Gloucester Valpolicella Plucked from the briny waters

Plucked from the briny waters of the Pacific Ocean and borne to the crowded tables of The Northwest’s celebrated restaurants

infused with select botanicals such as elderflower

which lies just twenty minutes away along a serpentine highway

Made by a women winemaker

The average land holding is tiny - just 3 hectares - and sustainable farming remains the undying mantra

Double Gloucester Valpolicella Plucked from the briny watersDouble Gloucester is a traditional, full fat, hard cheese made from pasteurised or unpasteurised cow's milk. The cheese, made from the milk of once nearly extinct Old Gloucester cows, traces its origins to 1498 in the City of Gloucester. Gloucester comes in both single and double varieties. While Single Gloucester is made from skimmed milk, Double Gloucester uses full fat milk. In addition, Double Gloucester is twice the height of Single Gloucester