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Spenwood

Spenwood
Spenwood - Rennet & Rind British Artisan Cheese
Spenwood - Rennet & Rind British Artisan Cheese
Spenwood - Rennet & Rind British Artisan Cheese
Spenwood - Rennet & Rind British Artisan Cheese
£12.50
250GM500GM1KG1/2 (1.25KG)Whole (2.2KG)

Spenwood is a superb example of our British take on familiar continental styles, like Pecorino, Manchego and Parmesan. The texture is parched and slightly granular, and the flavour begins with a subtle nod to almond milk with a little zestiness, moving towards more complex savouriness, complemented by the anticipated peppery finish.

Spenwood is made with raw sheeps' milk and was created by Anne Wigmore in Berkshire. After a brief sabbatical in Sardinia. Anne fell in love with the native Pecorino cheeses of Italy and thought the British public would too. When she returned, she began to make the first Spenwood.

Lovely with Boutinot Côtes-du-Rhône Villages Séguret – both share peppery, herbal depth.

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

Pasteurised 

Pasteurised milk is used in the process of making Tunworth cheese. 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.



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


Average Values Per 100g


Energykj/kcal
Fatg
of which saturatesg
Carbohydratesg
of which sugarsg
Proteing
Saltg

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 COMPLEMENT SPENWOOD

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

Customer Reviews

Frequently asked questions about Spenwood

What is Spenwood cheese?

Spenwood is a hard, pressed cheese made from unpasteurised ewe’s milk. Inspired by Italian Pecorino, it offers a nutty and slightly sweet flavour with a supple texture that becomes more crumbly and piquant as it ages.

Where is Spenwood cheese made?

Spenwood is crafted by Village Maid Cheese in Berkshire, England. It was created by Anne Wigmore after her time in Sardinia, where she fell in love with Pecorino cheeses.

What does Spenwood cheese taste like?

Spenwood has a well-developed nutty and savoury flavour, with hints of sweetness and a mild tang. When aged longer, it develops a more robust, piquant character, making it an excellent substitute for Parmesan.

How should I store Spenwood cheese?

Spenwood should be stored in the refrigerator, wrapped in wax cheese paper or its original packaging, to maintain its texture and flavour. Always check the packaging for storage instructions and bring it to room temperature before serving for the best taste.

How long does Spenwood cheese keep for?

it’s best enjoyed within 7–10 days to experience its full range of flavours. Always check the use-by date on the packaging.

What pairs well with Spenwood cheese?

Spenwood pairs beautifully with:

Full-bodied red wines, such as a Cairanne La Cote Sauvage.
Fruits like figs or pears.
Crackers or crusty bread.

Its nutty profile also complements honey and chutneys.

Is Spenwood cheese vegetarian?

Yes, Spenwood is made with vegetarian rennet, making it suitable for vegetarians.

What makes Spenwood unique?

Spenwood’s uniqueness lies in its inspiration from Italian Pecorino, combined with its British craftsmanship. The cheese offers a texture that is parched and slightly granular, with almond milk-like notes, zestiness, and a peppery finish. It’s also versatile, working well as a table cheese or grated over pasta.