A well known English hard cheese that is produced from sheep's milk in the Berkswell region of England. Covered with a tough rusty tan rind, the outer coating on this cheese contains numerous ridges from the basket mould used to form the wheels as they are made. When fully aged for four months, Berkswell develops a lanolin scent and a semi-hard to hard paste. The cheese has a chewy texture, which becomes increasingly hard as it ages. When eaten, Berkswell provides a flavor similar to a combination of roasted onions and nuts with a mild fruity overtone. It is a good cheese to grate on salads, soups, chili, potatoes, pasta, and vegetables. It melts well and can also be served as an appetizer or table cheese.
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