Berkswell

The award-winning Berkswell cheese takes at least four months to mature, and is sweet and nutty with a hint of caramel and a definite tang on the finish.  It is made by Stephen Fletcher at the aptly named 16th-century Ram Hall in the Heart of England. It has been made there since 1989 from the milk of the Fletchers’ own flock of East Friesland ewes.

Similar in style to a Pecorino, Berkswell is a magnificent-looking cheese. Its distinctive ridges and unusual markings on the rind are the result of draining the curd in normal domestic kitchen colanders!

Made with unpasteurised sheep’s milk. Not suitable for vegetarians.