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Berkeley Cheese

Said by the current makers, Charles Martell, to be a "Full fat hard cheese made with pasteurised cows' milk and natural rennet. Includes annatto which gives it a mottled appearance. It has a natural rind and is wrapped in waxed paper. Softer in texture than a Double Gloucester. A cheese mentioned in literature in 1796 as being made in the Berkeley district of Gloucestershire. It had died out until resurrected on this farm in 1984." [Thanks to our correspondent Malcolm J Watkins]

Hereford Journal - Wednesday 21 February 1821

Double Berkeley Cheese

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