Wigmore
milk type
Sheep
ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Thermised
location
Riseley, Berkshire
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
milk source
Bought-in
season
All year
average age
2 Months
cheesemakers
The Wigmore Family
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Wigmore was developed in the early 1990s with much input and encouragement from Neal's Yard Dairy as there were very few soft ewe's milk cheeses made in Britain at that time.
Background
Wigmore is a washed curd cheese made by Anne Wigmore, who founded Village Maid Cheese in 1986 with her husband Andy. It was developed in the early 1990s with much input and encouragement from Neal'...
Read More
Wigmore is a washed curd cheese made by Anne Wigmore, who founded Village Maid Cheese in 1986 with her husband Andy. It was developed in the early 1990s with much input and encouragement from Neal's Yard Dairy – back then, we were actively looking for a semi-soft ewe's milk cheese to add to our offering. Wigmore is made in Riseley, Berkshire, using a washed curd process in which some of the whey is replaced by water during the make, helping to give the cheese its characteristic smooth texture.
Read Less
Our Work
The cheese arrives at our maturation rooms at about three weeks old and we mature it in the cool for another two to three weeks. The rind can change significantly, starting out with an exclusively ...
Read More
The cheese arrives at our maturation rooms at about three weeks old and we mature it in the cool for another two to three weeks. The rind can change significantly, starting out with an exclusively white rind, and then sometimes developing brownish-mauve, even yellow, patching as it ages.
Read Less
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.
Wigmore
Flavours range from mild and milky to meaty and nutty depending on age
Wigmore was developed in the early 1990s with much input and encouragement from Neal's Yard Dairy as there were very few soft ewe's milk cheeses made in Britain at that time.
milk type
Sheep
ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Thermised
location
Riseley, Berkshire
milk source
Bought-in
season
All year
average age
2 Months
cheesemakers
The Wigmore Family
background
Wigmore is a washed curd cheese made by Anne Wigmore, who founded Village Maid Cheese in 1986 with her husband Andy. It was developed in the early 1990s with much input and encouragement from Neal's Yard Dairy – back then, we were actively looking for a semi-soft ewe's milk cheese to add to our offering. Wigmore is made in Riseley, Berkshire, using a washed curd process in which some of the whey is replaced by water during the make, helping to give the cheese its characteristic smooth texture.
our work with this cheese
The cheese arrives at our maturation rooms at about three weeks old and we mature it in the cool for another two to three weeks. The rind can change significantly, starting out with an exclusively white rind, and then sometimes developing brownish-mauve, even yellow, patching as it ages.
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