Berkswell Cheese
Berkswell Cheese is a type of hard cheese originating from the United Kingdom. It is named after the village of Berkswell, located in the West Midlands of England.
History[edit | edit source]
Berkswell Cheese has a rich history dating back to the 1980s. It was first produced by the Ram Hall farm, a historic property with roots in the 16th century. The cheese was initially made as a way to utilize surplus sheep's milk from the farm's flock of East Friesian ewes.
Production[edit | edit source]
The production process of Berkswell Cheese is meticulous and time-consuming, contributing to its unique flavor and texture. The cheese is made using traditional cheesemaking methods. The milk is first pasteurized, then curdled using rennet. The curds are hand-ladled into individual molds, which were originally made from the stomachs of sheep. The cheese is then aged for a minimum of six months.
Characteristics[edit | edit source]
Berkswell Cheese is a hard, full-fat cheese with a distinctive rind and a rich, complex flavor. The cheese has a slightly sweet and fruity taste, with hints of caramel and pineapple. Its texture is firm and slightly crumbly, similar to a Parmigiano-Reggiano. The rind of Berkswell Cheese is natural and edible, with a color that ranges from pale yellow to orange.
Uses[edit | edit source]
Berkswell Cheese is versatile and can be used in a variety of culinary applications. It is often used in cooking, where it can be grated over pasta, used in baking, or incorporated into sauces. It is also excellent when served on a cheese board, paired with fruits, nuts, and a good quality wine.
Awards[edit | edit source]
Berkswell Cheese has been recognized for its quality and flavor in several prestigious cheese competitions. It has won awards at the British Cheese Awards, the World Cheese Awards, and the Great Taste Awards.
See Also[edit | edit source]
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