Spenwood
Hard Ewe’s Milk Cheese
Producer: Village Maid Cheese
Region: Berkshire
A great example of a hard ewe’s milk cheese - light, creamy at the centre and nutty towards its natural rind. Made by the family-owned Village Maid Cheese which was started in a humble garden outbuilding in 1986 by Anne Wigmore. Spenwood was inspired by Anne’s trip to Sardinia and is comparable to the Mediterranean Manchego and Pecorino cheeses.
Matured up to 9 months, this is a great vegetarian substitute for Parmesan in risotto and pasta recipes.
Tŷ Caws recommends: Pair with a crisp white wine or rosé on a sunny evening.
Hard Ewe’s Milk Cheese
Producer: Village Maid Cheese
Region: Berkshire
A great example of a hard ewe’s milk cheese - light, creamy at the centre and nutty towards its natural rind. Made by the family-owned Village Maid Cheese which was started in a humble garden outbuilding in 1986 by Anne Wigmore. Spenwood was inspired by Anne’s trip to Sardinia and is comparable to the Mediterranean Manchego and Pecorino cheeses.
Matured up to 9 months, this is a great vegetarian substitute for Parmesan in risotto and pasta recipes.
Tŷ Caws recommends: Pair with a crisp white wine or rosé on a sunny evening.
Hard Ewe’s Milk Cheese
Producer: Village Maid Cheese
Region: Berkshire
A great example of a hard ewe’s milk cheese - light, creamy at the centre and nutty towards its natural rind. Made by the family-owned Village Maid Cheese which was started in a humble garden outbuilding in 1986 by Anne Wigmore. Spenwood was inspired by Anne’s trip to Sardinia and is comparable to the Mediterranean Manchego and Pecorino cheeses.
Matured up to 9 months, this is a great vegetarian substitute for Parmesan in risotto and pasta recipes.
Tŷ Caws recommends: Pair with a crisp white wine or rosé on a sunny evening.
Additional Information:
Milk: Ewe
Vegetarian: Yes
Pasteurised: No (Thermised)
Edible Rind: Yes
Awards: Super Gold - World Cheese Awards 2017
