Berkswell village takes it name from the Saxon chief, Bercul, who was baptised in the ancient local well. It was here, in 1989, that Stephen Fletcher set about creating a ewe’s milk cheese. Using an old recipe for Caerphilly and the milk from his own East Friesland sheep, he created Berkswell. The hand made cheese made with traditional rennet, tastes fresh on first impact, becoming full and nutty as the taste buds kick-in. With its natural washed and rubbed hard crust, dimpled from the basket mould containers, this is very close to a French Pyrenees cheese. Young cheeses have a sweet creaminess to the taste, but with maturing for at least 5 months the cheese becomes denser in texture and the flavours more intense and rewarding. Truly one of the great British cheeses.
As with many farmhouse cheeses, the weight of a whole cheese can vary significantly from batch to batch. If a whole cheese is ordered and is less than 3kg, we will refund the difference.