Wigmore is a washed curd cheese made by Anne and Andy Wigmore. It is made to a washed curd process in which some of the whey is replaced by water during the make, helping to give the cheese its characteristic oozing texture.
Location
Riseley, Berkshire
Our work with this cheese
The cheese arrives at our maturation rooms at about three weeks old and we mature it on for another three to five weeks. The rind changes significantly – starting out with an exclusively white rind, and then developing brownish-mauve, even yellow, patching as it ages.