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 for 8 to 9 months, this is a great vegetarian substitute for Parmesan in risotto and pasta recipes.
About the producer
Made by: Village Maid Cheese
Where: Berkshire
About the cheese
Ewe, pasteurised
160g wedge
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 for 8 to 9 months, this is a great vegetarian substitute for Parmesan in risotto and pasta recipes.
About the producer
Made by: Village Maid Cheese
Where: Berkshire
About the cheese
Ewe, pasteurised
160g wedge
Additional Information:
Milk: Ewe
Vegetarian: Yes
Pasteurised: No (Thermised)
Edible Rind: Yes
Awards: Super Gold - World Cheese Awards 2017
