milk type
Sheep
coagulant
Vegetarian Coagulant
milk treatment
Thermised
location
Riseley, Berkshire
milk source
Bought-in
season
All year
average age
2 Months
cheesemakers
The Wigmore Family
Show MoreShow Less
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
our work with this cheese
Accompaniments
Recipes
Wigmore Cheese Red Pepper Tart
This Wigmore Cheese Red Pepper Tart is super easy to make, ready to be eaten at room temperature later in the day.Wigmore cheesecake
Adam Byatt's cheesecake recipe contains Wigmore cheese for extra depth of flavour and interest.FAQs
How much cheese to buy?
How should I store my cheese?

Wigmore
Flavours range from mild and milky to meaty and nutty depending on age


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.
milk type
Sheep
coagulant
Vegetarian Coagulant
milk treatment
Thermised
location
Riseley, Berkshire
milk source
Bought-in
season
All year
average age
2 Months
cheesemakers
The Wigmore Family
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.
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, and then developing brownish-mauve, even yellow, patching as it ages.