Bertelin Farmhouse Cheese

The origins of Staffordshire Cheese lie in the Medieval monasteries of the County. This history has been extensively researched and documented by John Knox.

Set in the rolling, fertile hills of western Staffordshire, Ranton Abbey was founded by Robert Fitz Noel in the 12th Century near Ellenhall.

The Heath family have lived and farmed at nearby Ellenhall Grange for 40 years. They own a pedigree herd of Friesian cows - The Bertelin Herd - named after the 7th century Saint Bertelin.

Ranton Abbey took their water from 'Anne's well' a natural spring on the land at Ellenhall Grange farm. Now the Heath's cows drink the same water, and they produce the milk that goes into the farmhouse cheese made on the farm.

Currently, the Heaths are making a Staffordshire Cheese - a traditonal cloth-bound cheese with a smooth, crumbly texture, but can vary depending on maturity and can be anything from hard to semi-hard. It has a pale cream colour and a delicious creamy, fresh, lactic flavour.

Bertelin Friesian milk is also made into 'Bertelin Derby', another clothbound cheese, but with a soft flaky curd & a melted butter taste.

Bertelin Farmhouse Cheeses are available at several Staffordshire Farmers Markets and local delicatessens.

To find out more please e-mail John, Lucy or Tom at info@bertelinfarmhousecheese.co.uk or Telephone 01785 850320, or 07770 996502

Bertelin Farmhouse Cheese, D. Heath & Son, Ellenhall Grange, Eccleshall, Staffordshire, ST21 6JQ

Project Part-Financed by The European Union.                                   

European Regional Development Fund.

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