Village Maid Cheese, located in the idyllic Berkshire countryside, is a shining example of artisanal cheese-making at its finest. Founded in 1986 by Anne and Andy Wigmore, Village Maid Cheese was born out of a passion for creating high-quality, hand-crafted cheeses using traditional methods. The creamery's journey began with the production of the award-winning Wigmore cheese, a semi-soft sheep’s milk cheese that quickly gained acclaim for its delicate flavour and creamy texture. Over the years, Village Maid Cheese has expanded its repertoire to include other celebrated cheeses such as the blue-veined Barkham Blue and the washed-rind Maida Vale. Each cheese is meticulously crafted using locally sourced milk and time-honoured techniques, ensuring that every bite delivers a taste of the region's rich dairy heritage. With a steadfast commitment to quality and innovation, Village Maid Cheese continues to delight cheese lovers and uphold the traditions of British cheese-making, making it a cherished name in the world of artisanal cheese.
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The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind. Often compared to Pecorino, Manchego and even...
Maida Vale incorporates a 'washed-curd' method, whereby during the make, some of the whey is removed and replaced with water. This results in a less acidic cheese which is milder in flavour than a...
In October 2023 Wigmore was one of just 100 cheeses to be awarded Super Gold at the 2023/24 World Cheese Awards and was selected by the Super Jury as one of the top 16 cheeses in the world!...
The cheese is made using a 'washed-curd' method which dilutes the acidity to achieve a gentle, mellow flavour. During the make, some of the whey is removed and replaced with water. This results in...
