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.
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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

Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
Tower of whole and a cut Riseley vegetarian sheep’s milk cheese with a rich, creamy paste and tacky, pinky-coloured rind
Riseley
Location: Riseley map
Tower of whole and a cut Riseley vegetarian sheep’s milk cheese with a rich, creamy paste and tacky, pinky-coloured rind
Riseley
Location: Riseley map

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.

Riseley is the washed-rind cousin of Anne and Andy Wigmore's semi-soft ewe's milk cheese, Wigmore. In early 2014, the Neal's Yard Dairy soft cheese maturation team began a 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.

Riseley is created by the Neal's Yard Dairy maturation team who take young Wigmore cheeses and wash their rind. The cheese arrives at a few days old and is washed with a brine solution 3-4 times a week for almost a month. This washing and its maturation in our warmest maturing room encourage the spread of Brevibacterium Linens which is what gives washed cheeses their distinctive flavours, colours and aromas. Once the rind is ready the cheese is wrapped and kept in the cold room to further develop its flavour and ripeness until ready for sale.
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