Berkswell

$39.99/Lb


Shaped like a flying saucer and uniquely exquisite, this raw sheep milk wheel is made by the Fletcher family's Ram Hall Dairy in the West Midlands of England. Although Berkswell is available for most of the year, its flavor profile changes dramtically. The first wheels made in spring his the market around June and have an incredible fruitiness, exactly (we swear) like wild strawberries. The late season wheels are biscuity and musky, with more of the gamy, lanolin notes we like less. Dense and smooth, with the occasional crystalline fleck, this cheese is unreal tasty, and worth every penny. Selected by Neal's Yard Dairy, we play up the fruitiness with smoky, cherry Pinot Noir.


Just the Facts

Country
United Kingdom
Region
West Midlands
Milk Type
Sheep
Pasteurization
Raw
Rennet Type
Animal
Age
4-6 months

Pour a glass of...
  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne



    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.



    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.

    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.



    Basque/Normandy : barnyardy and funky, but still with a little sweetness.

    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.