Orders may arrive +/- 2 days from your preferred delivery date.
Orders may arrive +/- 2 days from your preferred delivery date.
A sheep’s milk cheese with a supple texture and a thin natural rind. Its cream-coloured paste has a sweet, milky flavour that develops a slight piquancy as it matures.
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.
For orders under £39.50, standard delivery is £8.00.
Collection from our London shops is free - choose Shop Collection at checkout.
Riseley, Berkshire
Spenwood was inspired by a Pecorino cheese encountered by Anne Wigmore while visiting the Mediterranean island of Sardinia.
Spenwood, named after the nearby Spencers Wood, is made in the Berkshire village of Riseley, not far from Reading, but it was inspired by the produce of the Mediterranean island of Sardinia. When its maker, Anne Wigmore, visited Sardinia, she fell in love with the local ewe's milk cheeses, particularly Pecorino Sardo. On her return she decided to devote her efforts to recreating some of their charm, putting into practice the theoretical knowledge she had gained while working as a microbiologist at the National Institute for Research in Dairying. A hard-pressed cheese made from ewe's milk, Spenwood has a supple texture and a well-developed, nutty flavour. The longer it matures, the harder and more piquant it becomes, making it a good substitute for Parmesan or Pecorino in pasta and risotto recipes.
The cheese is generally sold at around six months of age, though it can be matured for longer, at which point its paste becomes denser and slightly waxy. Spenwood has a rounder, gentler flavour than our other hard sheep's milk cheeses, which tend to be marked by juicy, fruity acidity.
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