 | Description: Berkswell sheep's milk cheese is hand made 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.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.British Cheese Awards 2005: winner for Best Export Cheese. Made from unpasteurized sheep's milk.
Provided by igourmet.com
Type of Milk: Sheep
Where is it Produced: England
Wine Pairings:
| Cabernet Sauvignon: The hard dense texture of the cheese is flavor packed with hints of roasted nuts and meadow flowers, which combined with the red and dark fruits and smoky tones of the wine are wonderful.
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| Viognier: Rich, acidic creaminess of the wine just cuts through the layered flavors in the cheese. The wines crisp, bright fruit and the sheepness, savory flavors in the cheese go together so well.
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Current Price at igourmet.com: $ 0.00 |
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