Wigmore

Flavours range from mild and milky to meaty and nutty depending on age. The paste is creamy and soft beneath the rind, chalky and firm in the centre.

PORTION

Quarter

MINIMUM 170 g

Half

MINIMUM 345 g

Whole

MINIMUM 690 g

Regular price £10.55 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Sheep

ingredients
MILK, salt, rennet

coagulant
Vegetarian Coagulant

milk treatment
Thermised

location
Riseley, Berkshire

milk source
Bought-in

season
All year

average age
2 Months

cheesemakers
The Wigmore Family

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Anne Wigmore learnt the art of cheesemaking as a microbiologist at the National Institute for Research in Dairying before putting it into practice in her own dairy.

background

Wigmore is a washed curd cheese made by Anne Wigmore, who founded Village Maid Cheese in 1986 with her husband Andy, putting into practice the theoretical knowledge she had gained while working as a microbiologist at the National Institute for Research in Dairying. It was developed in the early 1990s with much input and encouragement from Neal's Yard Dairy – back then, we were actively looking for a semi-soft ewe's milk cheese to add to our offering. Wigmore is made in Riseley, Berkshire, using a washed curd process in which some of the whey is replaced by water during the make, helping to give the cheese its characteristic texture.

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our work with this cheese

The cheese arrives at our maturation rooms at about three weeks old and we mature it for another three to five weeks. The rind changes significantly, starting out with an exclusively white rind, an...

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Accompaniments

Orkney Oatcakes, Thick
£1.05

Tracklements Fig Relish
£4.30

Recipes

Wigmore cheesecake

Adam Byatt's cheesecake recipe contains Wigmore cheese for extra depth of flavour and interest.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.