Origin:                       England
Region:                      Forest of Arden, Warwickshire
Made by:                   Julie Hay
Type:                          Hard
Milk:                           Sheep
Milk Treatment:    Raw
Coagulant:                Vegetarian Rennet

Milk from a flock that grazes on land once covered by the Forest of Arden gives Berkswell its distinctive flavour: forming it in kitchen colanders gives it its distinctive shape.

Characteristics: Pale yellow with mottled rind; chewy; caramelised onions, toffee, fruity.

Best with: Berkswell has much in common with pecorino and can easily be grated into gratins, souffles or quiches to add flavour and depth.