Wigmore is made by Anne Wigmore, of Village Maid cheeses in Berkshire. Village Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learning the craft of cheese making in their research dairy. Anne took a brief sabbatical in Sardinia and fell in love with the native Pecorino so upon return home, started creating her own English version. Since then, a small range of other cheeses have been created, including Heckfield, Wigmore, Maida Vale and Waterloo.
Wigmore is a semi soft cheese with a milky, delicate flavour and wonderful nuttiness. When young, the cheese has a chalky centre but as the cheese ages, it becomes silky, creamy and soft.
This cheese is aged for 6-8 weeks and is made with thermised ewe’s milk and vegetarian rennet.
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