1. The Fine Cheese Co. visit Berkswell Cheese-makers

    28th February 2012
    Sue Lock

    I arrived at Ram Hall just in time to pull on a very long glove and plunge my arm into the partly separated curds and whey for a gentle stir.  Cheese making in Berkswell is very hands-on.  Powdered lamb’s rennet is added to the warm raw milk, all of which comes from the farm’s flock of 650 Friesland and Friesland-Devon cross ewes.  The milk is heated, stirred and cut before Julie and her team mould the cheese by hand into colanders, giving the cheese its characteristic shape and patterning.
    The Fine Cheese Co. visit Berkswell Cheesemakers