milk type
Sheep
ingredients
MILK, salt, rennet
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
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
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Riseley
A washed-rind sheep’s milk cheese with a rich paste beneath a vivid, tacky rind which sometimes has a salty crunch


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.
milk type
Sheep
ingredients
MILK, salt, rennet
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
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 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.
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.