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This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England. The main differences are that this cheese is made in Massachusetts under license from Willet Farm, and that the domestic version is aged an extra 15 days at 35ºF to comply with U.S. regulations regarding products made with raw milk. Like Willet Farm's blue, Berkshire Blue is made from whole, unpasteurized Jersey cow's milk. Whereas its English counterpart is sold in London's leading specialty food stores, for example, Fortnum & Mason and Partridge's, the U.S. version is still very hard to find. This artisan cheese is made in small batches, starting with only 60 gallons of milk. Its production is done completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue.
Made from unpasteurized cow's milk.
Photo depicts whole 7 lb. form of cheese.
We cut and wrap this item by hand.