A hard-pressed sheep’s cheese with a supple texture and a thin natural rind, very like an Italian Pecorino. Its sweet, milky flavour develops a slight piquancy as it matures.
Ingredients: unpasteurised sheep's milk, salt, vegetarian rennet.
Village Maid Cheese was started by Anne Wigmore in 1986 after she had been working for the National Institute for Research in Dairying in Shinfield for 10 years, initially in the microbiological department, and then learning her craft of cheesemaking in their research dairy. Today her brilliant team continue to produce artisan cheeses that are recognised as some of the best in Britain.