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Heckfield

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Heckfield
Heckfield
Heckfield
Heckfield
£9.99
250GM500GM1KGWhole (2KG)1KG (0.106 kg @ £39.95 per kg)

Heckfield is a bit of a marvel. It’s big, in presence, in flavour, and in satisfaction. But don’t expect ooze and funk. This one plays it differently. The texture changes as you go: it cuts clean, crumbles gently under pressure, then somehow melts into something smooth and full once it hits the palate. You might be lucky enough to get the occasional tyrosine crunch to remind you it means business. 

Flavour-wise, it hits like a memory. That proper cheddar note, the kind your Grandad would carve thick at Christmas and make you eat whether you liked it or not. It’s savoury, full-bodied, slightly tangy, and rounded out with a clean, buttery finish. Heckfield is an honest cheese. Carefully made, loud, complex, and absolutely worth your attention.

Available Online, In Our Stamford Store and via Rennet & Rind Wholesale

Matured on site at Rennet & Rind by Perry

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  • MILK
  • LOCATION
  • CHEESEMAKER
  • NUTRITION

HERD

Guernsey

The Guernsey is a breed of dairy cattle from the island of Guernsey in the Channel Islands. It is fawn or red-and-white in colour, and is hardy and docile. The milk is rich in flavour, high in milk-fat and milk protein, and has a high content of β-carotene which gives it a golden-yellow tinge

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

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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Village Maid Cheeses team

Village Maid Cheese

Village Maid has been at the heart of British artisan cheesemaking since 1986, when Anne Wigmore set up her dairy in the Berkshire countryside. Anne had trained at the National Institute for Research in Dairying in Shinfield, and her ambition was simple but bold: to make original cheeses in Britain that stood shoulder to shoulder with the best of Europe.


Her first creation, Spenwood, quickly became a modern classic – a hard sheep’s milk cheese inspired by Pecorino, but very much its own thing. Not long after came Wigmore, a delicate, bloomy-rinded sheep’s cheese with an almost Brie-like texture, followed by other small-batch experiments that helped put Village Maid on the map.


Nearly forty years on, the dairy is still thriving. Today it’s led by Anne’s son Jake and his wife Kaye, who have taken the reins and continue to build on her legacy. They’ve added their own mark with newer cheeses like Heckfield – a supple, buttery washed rind – while keeping the classics alive and true to their roots. It’s very much a family business, with craft, care, and continuity running through everything they do.

What I admire most about Village Maid is their balance of tradition and innovation. Anne broke new ground when British artisan cheese was still in its infancy. Jake and Kaye are carrying that spirit forward, championing milk from local farms and refining techniques that bring out the best in every batch.


I last visited them not long ago – you can read about it here – and what stood out wasn’t just the cheeses themselves, but the atmosphere in the dairy. It’s calm, confident, and focused. Everyone knows the value of what they’re making. There’s no gimmickry, just patience, precision, and pride in doing things properly.


At Rennet & Rind we’re proud to mature and sell Village Maid’s cheeses. Independent makers like this don’t just keep British cheesemaking alive – they push it forward. When you buy a wedge of Spenwood, Wigmore or Heckfield, you’re supporting a family that has given decades to the craft, and you’re tasting the best of what British cheese has become.



Guernsey Pasteurised Cows Milk, Salt, Vegetarian Rennet, Starter culture. 


Energy1344kj/325kcal
Fat28.0g
of which saturates18.2g
Carbohydrates<1.0g
of which sugars<0.1g
Protein18.3g
Salt1.56g


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

THINGS THAT WE SELL THAT COMPLIMENT HECKFIELD

Baron Bigod
£10.50
The Duke
£13.50
Tunworth
£12.00
Driftwood
£10.50
Yarlington
£10.50
Sparkenhoe Red Leicester
£8.13

Frequently asked questions about Heckfield

What is Heckfield cheese?

Heckfield is a semi‑hard cheese made from pasteurised Guernsey cow’s milk. It’s produced by Village Maid, a family‑run cheesemaker in Berkshire. The cheese is named after Heckfield Park Farm, a small farm less than two miles from the dairy that supplies the milk

How is it made?

Village Maid crafts Heckfield from high‑quality Guernsey milk using vegetarian rennet. The cheeses are pressed and matured for around a year, developing their rich, buttery texture and deep flavour. The maturation typically lasts between eight and twelve months

Where does the name come from?

The cheese is named after Heckfield Park Farm, where the cows graze. The farm lies just a short distance from Village Maid’s dairy, so the milk travels a matter of minutes before it is crafted into cheese

What does it taste like?

Heckfield has a robust, savoury flavour reminiscent of a mature cheddar. It carries rich umami notes and a gentle tang, balanced by a clean, buttery finish The texture is often compared to “hard butter”: it cuts cleanly and can crumble under pressure, yet it melts smoothly in the mouth. 

Why is Heckfield so golden?

Guernsey milk contains high levels of natural carotene, which gives Heckfield its distinctive deep yellow colour. There are no added colourants – the golden hue is entirely natural.

How should I serve it?

Unlike most cheeses, Heckfield is best eaten straight from the fridge. Serving it cold preserves that firm, buttery texture. Pair slices with pickled onions, ploughman’s chutney and crusty bread for a classic British lunch.

Can I cook with it?

Yes. Heckfield melts well and adds rich flavour to hot dishes. Try grating it over a burger, using it in a Welsh rarebit or swapping it in wherever you might normally use mature cheddar. 

Is it suitable for vegetarians?

It is. Heckfield is made with vegetarian rennet and pasteurised milk