Made by Anne and Andy Wigmore in Risely near Reading, Berkshire

Soft Cows Milk Cheese

Vegetable Rennet

Unpasteurised cows milk

Waterloo is a washed curd cheese, which means that during the make, a quantity of whey is replaced with water, before the curds are drained and moulded. Removing the whey has the effect of taking out some of the acidity and usually washed curd cheeses have a gentler flavour. Its name came about because, at the time it was first made, the Wigmores were buying their Guerusey milk from the Duke of Wellington’s Estate. They now buy from a farm in Hampshire. Waterloo has a white rind dappled with grey and rust coloured spores. When opened the interior is buttercup yellow. It has rich, slightly salty buttery flavours from the edges which are cut by the fresher more lactic centre. The paste has an oozing texture under the rind and a slightly firmer, curdy consistency in the centre.