UK-wide delivery. We aim for orders to arrive +/- 2 delivery days of the date chosen.

Riseley

A washed-rind sheep’s milk cheese with a rich paste beneath a vivid, tacky rind which sometimes has a salty crunch. Flavours are bold and savoury, with occasional hints of smoky bacon.


PORTION

Regular price £17.95 Sale

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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. 

 

milk type
Sheep

coagulant
Vegetarian Coagulant

milk treatment
Thermised

location
Riseley, Berkshire / Bermondsey

milk source
Bought-in

season
All year

average age
6 Weeks

cheesemakers
The Wigmore Family

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Riseley is a collaboration between cheesemaker Anne Wigmore and our maturation team in Bermondsey – a testament to the power of maturation and its influence on the flavour and personality of a cheese.

background

Riseley is the washed-rind cousin of Anne and Andy Wigmore's semi-soft ewe's milk cheese, Wigmore. In early 2014, we were sent Wigmore at a much younger age than usual. The Neal's Yard Dairy soft c...
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Riseley is the washed-rind cousin of Anne and Andy Wigmore's semi-soft ewe's milk cheese, Wigmore. In early 2014, we were sent Wigmore at a much younger age than usual. The Neal's Yard Dairy soft cheese maturation team began an intensive ripening experiment which led to the eventual creation of Riseley, named after the Berkshire village in which the couple's dairy is located. The washing process takes up to four weeks and involves dabbing and gently scrubbing the rind with water or brine every few days. The moist conditions provide a perfect environment for the development of pinkish-orange bacteria, while also discouraging any moulds from taking root.
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our work with this cheese

The Riseley cheese is created by the Neal's Yard Dairy maturation team taking young Wigmore cheeses and washing their rind as they age to encourage the bacterial growth that leads to the pink rind.

Accompaniments

Orkney Oatcakes, Thin
£0.60

Tracklements Fig Relish
£4.20

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.

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