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This award-winning artisan cheesemaker has been around since 1986, and focuses on producing innovative cheeses using proven, traditional techniques. Originally founded by Anne Wigmore, the company is today in the hands of a second-generation team and continues to go from strength to strength.
That’s not to say it hadn’t already achieved considerable success, however; Village Maid was scooping British Cheese and Artisan Cheese awards as far back as the 1990s with its Wigmore variety, a semi-soft cheese made using unpasteurised ewe’s milk.
The company’s winning ways persisted in the decades that followed. Second-generation cheesemonger Jake and his partner Kayleigh joined in 2017, hitting the ground running by producing the Maida Vale cheese, which received two stars in the Great Taste Awards in both 2018 and 2019.
Sustainability is at the core of everything Village Maid does, sourcing its milk locally (no more than two miles away). Its supplier of choice, Heckfield Park Farm, has a similar commitment to sustainability and maintains high standards of animal welfare.
Combine this with Village Maid’s uncompromising attitude to quality and the sensational taste of its products, and it’s no wonder these cheeses can be found in the kitchens of a growing number of prestigious restaurants – and on the counters of high-end cheesemongers and delis dotted throughout the UK.
