Spenwood is made with raw sheeps milk in Berkshire. Spenwood is an superb mix of styles of cheese such as Pecorino, Manchego & Parmasean. It has a full nutty flavour, a slight zestiness and often, nice savoury undertones. The texture is granular and dry which only adds to the complexity of the flavour. Perfect with a glass of wine.
Matured on site at Rennet & Rind by Perry
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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 (Thermised)
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
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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.
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