A sheeps milk cheese with a slightly sweet yet flowery taste. The texture is fairly firm when young and runny when older
- FlavourSweet and flowery
- Type of MilkSheep
- 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 DrinkBordeaux
- IngredientsEwe's Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1344
- Energy kcal325
- Of which saturates18.2
- 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.
Named after the cheese-makers, Wigmore is a traditional, hand-made, washed curd cheese - a method of cheese-making used widely across Europe. It is made using thermised ewe's milk and is matured for six weeks.Wigmore has something of the 'melting chocolate' texture of Reblochon, but with a distinctly different taste due to the ewe's milk. It is light and delicate with a superb complexity which always makes the cheese a treat to enjoy.
Wigmore has won numerous awards at the British Cheese awards over the years, and won a Gold Medal at the 2016 British Cheese Awards
Village Maid Cheese was started by Anne Wigmore in 1986 after she had been working for the National Institute for Research in Dairying in Shinfield for 10 years, initially in the microbiological department, and then learning her craft of cheese-making in their research dairy. Together with her husband Andy and staff the company now produce three award-winning cheeses. Anne Wigmore began making cheese at the National Institute for Research in Dairying (NIRD) in 1984, having worked as a microbiologist at the establishment. In the experimental dairy Anne produced different types of cheese for projects within the institute and organised tasting panels. She also visited the then few artisan cheese-makers in the country for consultations and this inspired a passion for artisan cheese.Read More