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Spenwood

£10.55 – £42.20

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.

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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 (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.

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

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 kj/kcal
Fat g
of which saturates g
Carbohydrates g
of which sugars g
Protein g
Salt g

 

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

 

 

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