Wigmore Village Maid Sheep Cheese is a ewe’s milk cheese from the Berkshire region and was created by Anne Wigmore.
Village Maid is a semi-soft cheese made from unpasteurised ewe’s milk with vegetarian rennet. Wigmore is comparable to Brie or Camembert and has a complex and fruity richness with a delicate texture. It is a delicate and creamy cheese with a gentle flavour. Furthermore, its light texture and delicacy makes this a cheese of real refinement.
Wigmore is a washed curd cheese ewes milk cheese. It is mould-ripened and makes a stunning cheeseboard addition. The flavours are gentle and caramelly while the texture is smooth and creamy without becoming overpowering.
Production of Wigmore Cheese
Wigmore cheese is a traditional hand-made washed curd cheese. This is a method of cheese-making used widely across Europe. It is a vegetarian cheese made from unpasteurised milk using vegetable rennet and a washed curd. It is the action of the washing that gives Wigmore it’s distinctive complex yet mild and sweet taste. Wigmore is made with thermised sheep’s milk and vegetarian coagulant. As a result, this reduces the whey and keeps the cheese smooth and mild. Wigmore has a complex and fruity richness with a delicate texture.
The flavours range from mild and milky to meaty and nutty depending on age. Similarly, It is creamy and soft beneath the rind and chalky and firm in the centre. Moreover, sheep milk is higher in fat and protein than cow and goat milk and has a sweeter taste and higher nutritional content. In addition, it, therefore, has higher levels of zinc and B vitamins too. Almost half of the fatty acids in sheep milk are mono or polyunsaturated despite a higher fat content.
Anne Wigmore recommends baking Wigmore with a sprig of thyme in the opened rind and serving them with drizzled honey and warm crusty bread. It is great also on the cheeseboard or as the basis for a salad. Serve with a dry white Sauvignon.
Wigmore Cheese is a unique white-rinded semi-soft ewe’s milk cheese. It has achieved many awards over the years, For instance, Best English Cheese at the British Cheese Awards and Best Semi-Soft Cheese at the Artisan Cheese Awards.
History of Wigmore Cheese
Anne Wigmore started Village Maid Cheese after working for the National Institute for Research in Dairying for 10 years. She started in the microbiological department, where she consequently learned her craft of cheese-making in their research dairy. Above all, with husband Andy, her family and hard-working staff, they consequently continue to produce award-winning artisan cheeses.