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Berkswell sheep's milk cheese is handmade at 16th Century Ram Hall, situated on the edge of Berkswell village from where the cheese takes its name. Berkswell is five miles west of Coventry in England. This unpasteurized, hard cheese was developed from a traditional Caerphilly recipe, but adapted and matured for four to eight months to give it unique texture and flavor. Berkswell is close textured and has been described as 'silky', full, rich and sweet in flavor. It is frequently compared favorably with a mature Pecorino. The cheese is hard and chewy, almost granular. Each bite reveals more of its complex flavors -roasted nuts, caramelized onions and meadow flowers with prickly tang.It can be enjoyed on the cheese board or for grating and also in soups.<P><li>Best Modern British Cheese 1999, Gold medal, 1994,1995, 1998,1999, Bronze medal, 1997;Nantwich International Cheese Comp: N.S.A Trophy, 1994, 1995,1996; Bakewell Cheese Show: Supreme Champion, 1995; S.C.A. Trophy, 1993 B.S.D.A. Trophy, 1991, 1992,1994;Royal Bath and West: Second in class 1998.</li><li><b>British Cheese Awards 2005</b>: winner for Best Export Cheese.</li><ul><li><b>Suitable for vegetarians.</b></li><li>Made from unpasteurized sheep's milk.</li><li>Photo depicts whole 6 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li>
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