Wigmore

Flavours range from mild and milky to meaty and nutty depending on age. The paste is creamy and soft beneath the rind and chalky and firm in the centre.
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Average age 2 months

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.
  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)
Two cut pieces on a whole Wigmore vegetarian sheep’s cheese, showing the creamy, soft paste beneath the natural, white rind
Wigmore
Location: Spenwood map
Two cut pieces on a whole Wigmore vegetarian sheep’s cheese, showing the creamy, soft paste beneath the natural, white rind
Wigmore
Location: Spenwood map

Made by The Wigmore Family

Riseley, Berkshire

Wigmore was developed in the early 1990s with much input and encouragement from Neal's Yard Dairy as there were very few soft ewe's milk cheeses made in Britain at that time.

Wigmore is a washed curd cheese made by Anne Wigmore, who founded Village Maid Cheese in 1986 with her husband Andy. It was developed in the early 1990s with much input and encouragement from Neal's Yard Dairy – back then, we were actively looking for a semi-soft ewe's milk cheese to add to our offering. Wigmore is made in Riseley, Berkshire, using a washed curd process in which some of the whey is replaced by water during the make, helping to give the cheese its characteristic smooth texture.

The cheese arrives at our maturation rooms at about three weeks old and we mature it in the cool for another two to three weeks. The rind can change significantly, starting out with an exclusively white rind, and then sometimes developing brownish-mauve, even yellow, patching as it ages.
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