Name: Wigmore
Brand: Rennet & Rind
Price: 7.59 GBP
Availability: OutOfStock

Wigmore

£7.59

Size200GM400GM750GM1KG

Quantity

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
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MILK
LOCATION
CHEESEMAKER
NUTRITION

HERD

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

MILK

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.

RENNET

Suitable for vegetarians

Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

RISELY, BERKSHIRE, British isles

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

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Anne Wigmore & Village Maid Cheeses

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.

Sheeps' Milk, Salt, Vegetarian Rennet, Starter culture.

Energy	1344kj/325kcal
Fat	28.0g
of which saturates	18.2g
Carbohydrates	<1.0g
of which sugars	<0.1g
Protein	18.3g
Salt	1.56g

Disclaimer

Allergens, Ingredients and Nutritional Information Disclaimer

These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk