Made by Linda Dutch and the Fletcher family at Ram Hall, Warwickshire

Hard Sheeps Milk Cheese

In transition
(some batches are made with vegetable rennet
and some with animal rennet)

Unpasteurised sheeps milk

Berkswell is made at the Fletchers’ beautiful 16th century red brick and sandstone farmhouse, which has been in the family for six generations. The cheese is named after the nearby village of Berkswell and although it’s only about 5 minutes from Coventry, the farm is firmly in the country. The Fletchers began milking sheep in 1989 and started making cheese not long afterwards. Linda Dutch has been making cheese with them for over 15 years and is now their main cheesemaker. Berkswell tastes rich, sweet, fruity and nutty. Sometimes with a fruity acidity that reminds us of pineapples, sometimes creamy and biscuity, but the flavours are always, long, deep and mouth-filling. The texture can be slightly grainy and depending on age varies from quite firm to moist and relatively soft.