Modern farmhouse semi-soft cheese. Lovely light mushroom earthy rind, just beneath the rind where the breakdown is stronger we get some savoury meaty sometimes nutty flavours emerge and more milky towards the core, providing a very well balance cheese.
The curd is washed to remove excess whey, then packed in moulds to drain. This creates a low-acid cheese, which retains the sweetness of the milk and develops a voluptuous consistency.
Matured on site at Rennet & Rind by Perry
Free shipping on orders over £50
Insulated boxes and ice packs to ensure chilled delivery
Guaranteed safe checkout with Shopify
Friesland
The East Friesian is a breed of dairy sheep originating from East Frisia in northern Germany. It is one of the best sheep breeds in terms of milk yield per ew
Unpasteurised
Thermisation, is a method of sanitizing raw milk with low heat. "Thermization is a generic description of a range of subpasteurization heat treatments that markedly reduce the number of spoilage bacteria in milk with minimal heat damage.
Riseley is a village in the English county of Berkshire, adjacent to the border with Hampshire. It is located around 6 miles south of Reading and 8 miles north-east of Basingstoke, and is bypassed to the west by the A33 road
You are in advanced mode.
You can turn it off in left sidebar. To use advanced options, you will need to enter your own Google Maps API Key.
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 cheese-making in their research dairy. Today, with husband Andy, her family and hard-working staff, we continue to produce award-winning artisan cheeses.
%5 OFF applied to your enitire order!
Product title
