Cheesemaker Anne Wigmore’s inspiration for Spenwood was a pecorino cheese she encountered while visiting the island of Sardinia.
Location
Riseley, Berkshire
Our work with this cheese
The cheese is generally sold at around six months of age, though it can be matured for longer, at which point its paste becomes denser and slightly waxy. Spenwood has a rounder, gentler flavour than our other hard sheep’s milk cheeses, which are more marked by juicy, fruity acidity.