- RegionWest Midlands
- FlavourRich and caramel
- Type of MilkSheep
- Vegetarian RennetNo
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkAlbarino
- IngredientsEwes' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1780
- Energy kcal429
- Of which saturates18.1
- Of which sugars>0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email firstname.lastname@example.org.
Award-winning British Berkswell Cheese
Berkswell is pyreneean in style, with a rustic, orange-brown crust. It is renowned throughout the British Cheese Industry as one of the most delicious, consistent quality ewes' milk cheeses available. The flavour is full with a savoury yet fruity quality that fills the mouth. The interior is almost translucent and pale white in colour with a firm, crumbly texture.
Made at Ram Hall Farm, a small dairy in Warwickshire. Now Berkswell is totally handmade by a team of six local ladies ably led by Julie. Production initially began in the 1980s by the Fletcher family and has grown over the years; they now have a closed flock of 900 homebred Frieslan ewes who produce the milk used for Berkswell.
A team of up to 6 is involved in the moulding of the curd; the curds are pushed by hand in to plastic colanders, whilst being squeezed, crumbled and broken up in the hand to expel the whey. When enough curds are pressed into the mould, the cheese is turned over in the colander, so the patterned bottom is facing upwards. These are turned regularly, salted and painted in a thin covering before maturing for approximately 4 months.
2017 Artisan Cheese Awards: Supreme Champion.
2013 World Cheese Awards. Super Gold
Cheese weights ordered in multiple quantities are always cut as one large piece, unless otherwise requested in the delivery notes section of checkoutRead More