FENNEL AND BERKSWELL
Berkswell, for those of you who have not encountered it before, is a magnificent, firm sheep’s milk cheese. It seems almost cheeky to be cooking with it, but the results are splendid.
Ingredients
Instructions
  1. In an ovenproof dish, layer up fennel, sliced against the grain, and grated Berkswell, ending with a Berkswell layer. Season the dish, splash with milk so everything is more damp than wet, then cover and put into a gentle oven. Let it calmly do its thing.
  2. After 2½ hours, take the lid off for a bit of color. What you should end up with is a cake of sweet, collapsing fennel and curds and whey, like cheesy nuduals. As a dish, it has no end of companions, but will also stand alone with just a pickled walnut to keep it company.