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.