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Freshly Hand Cut

Hand cut & wrapped by our expert cheesemongers.

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Waterloo

Waterloo

A distinctive semi-soft cheese with a creamy texture and peppery, earthy flavour. Made from Guernsey milk.

£8.40 per unit
Vegetarian Rennet Cow
PLU 5115

Key Facts

  • CountryEngland
  • RegionBerkshire
  • FlavourPeppery and earthy
  • Type of MilkCow
  • PasteurisationThermised
  • Vegetarian RennetYes
  • OrganicNo
  • Weight200g
  • 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

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1399
  • Energy kcal338
  • Fat30.2
  • Of which saturates21.2
  • Carbohydrates>1.0
  • Of which sugars>0.1
  • Protein16.6
  • Salt1.5
Name & address of food supplier

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 sales@paxtonandwhitfield.co.uk.

Cheese Care How to Cut Cheese

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.

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