An unpasteurised and vegetarian hard cheese of sheep's milk, Berkswell is basket-pressed and features a deep russet red natural rind.

This proud rind is said to have an aroma of lanolin and damp sheep's wool. It is sold in flattened rounds, and is matured for four months prior to vending.

The flavour is exceedingly complex, reminding the masticator of caramelised onions, meadow flowers, and freshly roasted nuts.

Berkswell is most often a table cheese, although it often finds itself in the soup pots of Britain's chefs. It was created by Stephen Fletcher, and boasts a fat content of 48%.

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