Double Berkeley

Description: 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.

History: 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.

Sorry, Double Berkeley is not available from our on-line store. However, it can be purchased from all good independent cheese shops.