Product Details
Location
Wigmore is produced by Village Maid Cheese, based in the village of Riseley (Berkshire), England.
Tasting
Wigmore is a ewe’s-milk cheese with a soft to semi-soft paste that’s creamy under the rind and becomes more delicate and slightly crumbly toward the centre. Its flavour tends to be mild, fruity and slightly sweet when young — often with yeasty, milky or floral notes. As it ripens, it can develop deeper, more savoury or nutty undertones, giving a richer, more complex profile.
Pairing
Wigmore works beautifully with light or medium-bodied wines — think a gentle rosé, a soft red, or a light white. It also pairs nicely with fruits (like pear or fig), crusty bread or crackers, and mild accompaniments like honey or soft preserves that let its gentle ewe-milk character shine.
Recipe
Serve thin slices of Wigmore on a cheese board with fresh fruit, nuts, and crusty bread for a simple yet elegant starter.
Gently melt Wigmore into scrambled eggs or a creamy pasta — its soft, creamy texture and subtle flavour enhance dishes without overpowering.
Use it in a warm tart or baked pastry: wrapped in puff pastry with herbs or sweet fruit for a rustic yet refined treat.
Extra Information
– Region: Berkshire, England, UK
– Milk: Sheep’s (ewe’s) milk
– Milk Treatment: Pasteurised or thermised (depending on version)
– Suitable for pregnant women: Yes (pasteurised / thermised milk) — but as with any soft cheese, check storage and freshness.
– Vegetarian: Yes (made with vegetarian rennet)
– Style: Soft to semi-soft, bloomy/washed-curd sheep’s-milk cheese, artisan farmhouse style.
– Storage and Serve: Keep refrigerated; take out a little before serving to allow the texture and aromas to soften. Once cut, wrap in waxed or greaseproof paper (or breathable wrap) to preserve rind and prevent drying.
Ingredients
Sheep’s milk, salt, starter cultures, vegetarian rennet.
Allergens
Milk
