This hard pressed and moulded cheese was first produced in the late 1980s by Sheila Fletcher and Sally Rogers after the family decided to stop milking dairy cows. The Fletchers are 6th generation farmers at Ram Hall in Berkswell and now have a flock of 850 ewes divided into 4 smaller flocks. On the rind of their cheese you will find yellow spots of the Chrysosporium Sulfureum bacteria plus reddish spots of the Sporendonema Casei bacteria indicating good ripening conditions.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet
For allergens, please see ingredients.
Berkswell is a ewes milk cheese made by a small family run business based in the village of Berkswell, in the West Midlands.
The cheese originally was produced at the request of the local shop which had just lost their goats cheese provider and asked Stephen Fletcher of Ram Hall if he could create a Ewes milk cheese.
The cheese was created from a Caerphilly recipe but quickly developed it’s own character obviously varying substantially from other Welsh cheeses. Berkswell is a firm, full fat (45%) ivory coloured cheese, made from unpasteurised sheep’s milk, and has been a Gold medal winner in this category.
It is matured between four and eight months, during which time the rind becomes particularly textured and pitted, thanks to the use of kitchen colanders as cheese moulds, giving the distinctive shape to Berkswell.
Berkswell cheese has very more-ish, sweet and dry flavour, with hints of fruit and nut, reminiscent of Pecorino. The fruity acidity can offer a taste of pineapple, or citrus, whereas sometimes the overall long, deeper flavour is far more biscuity and creamy.
It is distinctively dense in texture, sometimes a little grainy, earthy, and depending on the age can be very firm, to fairly moist and soft for younger truckles. We found it pleasant crumbly texture in the mouth, yet retaining it’s hardness.