Name: Berkswell
Brand: Rennet & Rind
Price: 9.95 GBP
Availability: InStock
Rating: 4.8 (5 reviews)

Berkswell

£9.95

Size250GM500GM1KG

Quantity

A magnificent looking cheese with distinctive ridges and unusual markings on the thick rind. It takes around four months to mature. The texture is firm and dense and slightly granular with an interior paste the colour of pale butter. With a wonderfully clean, firm bite, it is sweet and nutty with a hint of caramel with a definite tang with tremendous length and finish.

Matured on site at Rennet & Rind by Perry
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MILK
LOCATION
CHEESEMAKER
REVIEWS

HERD

Friesland Sheep

Berkswell is made using the milk from our Friesland ewes. All the ewes are born and bred at Ram Hall and are divided into four flocks, lambing throughout the year to enable a consistent and uninterrupted flow of milk to the dairy.

MILK

Unpasteurised (Raw)

Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

RAM HALL, BERKSWELL, British isles

Berkswell Cheese is produced in our dairy at Ram Hall Farm in the small picturesque village of Berkswell in Warwickshire. Ram Hall is part of the Berkswell Estate and is now home to the 6th generation of the Fletcher family to farm the land here since 1881. Stephen Fletcher currently manages the farm with his son George and father Peter.

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Sally and Steve

Dairy cows formed the heart of our business for many years but as a result of EU milk quotas, we moved to an alternative ‘small ruminant’ dairy business in 1989. An enquiry from a local farm shop for sheep’s cheese right at the beginning set us on the path. Cheese was made at Ram Hall many years ago following the traditional Warwickshire method but unfortunately there were no recipes to be found under the floorboards! So how were we to make our milk into cheese?

A phone call to Sally Rogers, né Hubbard was made and the rest is history! Sally was a dairy farming neighbour who knew how to make cheese. Sheila Fletcher decided she should learn too so went on a cheese making course.

A lot of experimenting, including maturing in the cellar,produced something vaguely similar to what we know now.

A little more dabbling and we were able to win some cheese competitions which led to trade interest and we were up and running.

Development and improvements were made and these continue to the present day.

We now process all of the milk produced by our 850 ewes into Berkswell Cheese, available throughout the UK plus export to Mainland Europe, North and South America, Hong Kong plus other far flung destinations.