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.