Riseley
milk type
Sheep
ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Thermised
location
Riseley, Berkshire / Bermondsey
milk source
Bought-in
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milk type
Sheep
ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
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, the Neal's Yard Dairy soft cheese maturation team began a ripening experiment which...
Read More
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.
Read Less
Our Work
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 ...
Read More
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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FAQs
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.
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.
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
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
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, 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.
our work with this cheese
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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