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The flavours of this cheese range from fresh and fruity to savoury and almost Parmesan like. We select cheeses with a pliant, supple consistency whenever possible, though the texture is often slightly grainy, not dissimilar to a Manchego. 

Made with raw sheep's milk and animal rennet.


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Close up of cut piece of Berkswell sheep’s milk cheese showing distinctive colander-patterned rind and firm off-white coloured paste



The link to the farming has always been an important part of what makes Berkswell special, with Stephen Fletcher managing the herd of several hundred milking sheep. 


Near Berkswell, West Midlands


Our work with this cheese

Berkswell is made by Julie Hay and the Fletcher family at Ram Hall. Berkswell is often compared to Manchego. Unlike Manchego, however, Berkswell is never put into a press during its make; its distinctive shape is the result of its being moulded in a kitchen colander.

The first Berkswell cheeses were developed by Stephen’s mother Sheila in the late 1980s. Today, cheesemaker Julie Hay is responsible for orchestrating the cheese side of the business. The appearance of the rind varies dramatically, with an array of beautifully-coloured moulds (from rusty copper to bright yellow) dotting the rind at different times of the year.

We visit Ram Hall to select our batches of Berkswell once a month with Julie Hay and Stephen Fletcher. This frequent contact affords us the opportunity to feed back directly to the farm.


Download crib sheet


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