28th February 2012
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.