Testimonials

'A firm texture with a prickly tang, yet crumbles in the mouth like a mature Caerphilly. Sold at around four months with a hard, crusty, ridged rind and aroma of lanolin and damp wool. Very sweet and rich with a full lingering after-taste of burnt onions and pastry.'

BBC Good Food

'This is a seasonal cheese made only between February and October, with quite dense texture and all the flavour you would hope for from a well made ewes' milk cheese. Flowery with the characteristic sweet caramel, that lingers warmly in the mouth.'

Country Life- A Taste of Old

'To taste is to believe. The hard, nutty Berkswell is good for eating or cooking.'

Evening Telegraph- Food and Drink