- FlavourPeppery and earthy
- Type of MilkCow
- Vegetarian RennetYes
- Weight TypeMin
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkLbv port
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1399
- Energy kcal338
- Of which saturates21.2
- Of which sugars>0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email email@example.com.
Rich Guernsey Milk Waterloo Cheese
Waterloo is rich and not too powerful. It has a mildly salty flavour balanced by its lactic centre. It's an attractive and unique cheese for your cheeseboard with its white rind contrasting with the deep cream-coloured paste.
Waterloo is made, along with Wigmore and Spenwood, by Anne and Andy Wigmore of Village Maid Cheese near Berkshire. Having spent ten years working for the National Institute for Research in Dairying where her work involved microbiology and cheese making, Anne was inspired in 1986 to set up her own company to make artisan cheese.
Between her leaving the Dairy Institute and setting up on her own, Anne and her husband Andy took time out to sail a yacht to Australia, an experience which provided yet more inspiration for Anne's project, as it exposed the couple to some wonderful cheeses, including the beautiful ewe's milk cheeses of Sardinia.
Cheese weights ordered in multiple quantities are always cut as one large piece, unless otherwise requested in the delivery notes section of checkoutRead More