I had the pleasure of meeting the Wigmores last week at their farm The Village Maid in Reading, England. Anne started off as a dairy micro-biologist and Andy was a journalist before they set out to make their first cheese. They now make their award-winning cheeses full time and enjoy a big (and growing) fan base, especially for their signature cheese Spenwood. They also make the luscious Waterloo and Wigmore.
Spenwood: Semi hard sheep’s milk cheese, made from unpasteurized milk. Delicious at six months, but Anne prefers it at 12 months, when the cheese is drier and the flavors are more concentrated. Great for cooking, especially grated on top of pasta.
Waterloo: Bloom-rind cow’s milk cheese similar to a camembert. Creamy and sweet, made with full-fat unpasteurized milk. Can firm up if left to age beyond two months, becoming more buttery in consistency.
Wigmore: Another bloom-rind cheese, but this one is made with sheep’s milk cheese. Milky and floral without being heavy or overpowering. I could eat a whole wheel of this cheese and not feel it. Firm when young, becoming gooey after two months.
To see photos from the Wigmore Dairy click here.