Wigmore

About the Cheese

Wigmore is an award-winning sheep’s milk brie from Berkshire, England, crafted by Anne and Andy Wigmore and their team.

Inspired by the ewe’s milk cheeses of Sardinia, Wigmore develops a lovely edible bloomy rind and a rich, creamy paste during its 4-6 week maturation.

The cheese boasts an elegant flavour with gentle mushroomy notes, perfect for pairing with light red or rosé wines.

About the Cheesemaker: Village Maid

Village Maid Cheese is a second-generation cheesemaking business based in the rural village of Riseley in Berkshire.

For 38 years, they have produced award-winning artisan cheeses that are unique in style while incorporating traditional cheesemaking methods. They use the highest quality milk from local farmers, including Heckfield Home Farm, situated less than 2 miles from their dairy.

Sustainability is paramount in their mission to produce great cheese, and the farms they source their milk from are leaders in regenerative agriculture, animal welfare, and sustainable farming practices.

Village Maid Cheese Ltd was founded by Anne Wigmore in 1986 after she spent a decade at the National Institute for Research in Dairying in Shinfield, where she initially worked in the microbiological department and then learned the craft of cheesemaking.

Today, the dedicated team at Village Maid Cheese continues to produce artisan cheeses recognised among the best in the world.