BERKSWELL

WEST MIDLANDS, NEAR COVENTRY

UNPASTEURISED

TRADITIONAL RENNET

Initially produced using two colanders as moulds, this cheese tastes fresh on first impact, becoming full and nutty as the flavour persists. With its natural washed and rubbed hard rind (dimpled from the basket moulds) this is very close – in age, taste, and aroma – to a French Pyrénées brebis. Young cheeses possess a sweet creaminess, but after five or so months maturing the cheeses become denser and crumblier in texture and the flavours grow more intense and rewarding.