Wigmore
Ranked among the top 16 cheeses in the world at the 2023 World Cheese Awards, Wigmore is a semi-soft cheese made from unpasteurised ewe’s milk and vegetarian rennet. Using a washed-curd method, Wigmore achieves a complex, fruity richness with a delicate texture. Its refined flavour and heavenly texture make it a true cheese-lover’s choice.
Key Features:
- Milk: Unpasteurised ewes
- Rennet: Vegetarian
- Texture: Delicate and creamy
- Flavour: Complex and fruity richness
Barkham Blue
Barkham Blue is a semi-soft blue cheese made from pasteurised Guernsey milk with vegetarian rennet. The cheese is moulded into an ammonite round, brined, and pierced to allow the blue moulds to flourish during a 4-5 week maturation period. This process creates a rich, buttery texture with a subtle sweetness and a distinctive greyish blue rind, imparting an earthy flavour with a hint of bitterness.
Key Features:
- Milk: Pasteurised Guernsey cows
- Rennet: Vegetarian
- Texture: Smooth and rich, high in butterfat
- Flavour: Rich and buttery with subtle sharpness
Waterloo
Waterloo is a semi-soft cheese made from unpasteurised Guernsey cow’s milk with vegetarian rennet. Using the washed-curd method, it achieves a gentle, mellow flavour with a firmer texture and a distinctive yellow hue from natural carotene. This cheese is soft, rich, and buttery with a lactic finish.
Key Features:
- Milk: Unpasteurised Guernsey cows
- Rennet: Vegetarian
- Texture: Firmer with a buttery feel
- Flavour: Gentle and mellow
Spenwood
A hard-pressed cheese made from unpasteurised ewe’s milk and vegetarian rennet, Spenwood is matured for 7-8 months, developing a thin, natural rind. With a nutty flavour and supple texture, it is often compared to Pecorino, Manchego, and Parmigiano Reggiano. Ideal as a Parmesan substitute with pasta.
Key Features:
- Milk: Unpasteurised ewes
- Rennet: Vegetarian
- Texture: Supple, becoming harder and crumbly with age
- Flavour: Well-developed nutty notes
Maida Vale
Maida Vale is a semi-soft, washed-rind cheese made from unpasteurised Guernsey cow’s milk with vegetarian rennet. Washed with Soundwave IPA from Siren Craft Brewery, it features tangy, bittersweet, malty notes and a buttery soft texture. The local production ensures a low carbon footprint.
Key Features:
- Milk: Unpasteurised Guernsey cows
- Rennet: Vegetarian
- Texture: Fudgey with more bite
- Flavour: Earthy and hoppy from the ale wash
Heckfield
Named after Heckfield Park Farm, less than 2 miles from our dairy, Heckfield is a semi-hard cheese made from unpasteurised Guernsey cow’s milk with vegetarian rennet. Matured for 8-9 months, it has a rich umami flavour and buttery texture. Unlike most cheeses, Heckfield is best served straight out of the fridge to maintain its unique texture.
Key Features:
- Milk: Unpasteurised Guernsey cow’s
- Rennet: Vegetarian
- Texture: Hard butter-like
- Flavour: Strong and robust