Double Berkeley

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Milk Type: Cow
Dietary: Animal Rennet, Pasteurised
Origin: Gloucestershire, England

“Double Berkeley is 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.”

– Charles Martell & Son

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