A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. Spenwood is matured for nine months with a thin, natural rind.
Often compared to Pecorino, Manchego and even Parmigiano Reggiano, the cheese has a well-developed, nutty flavour with elements of sweet and savoury and a supple texture. Kept longer it becomes more piquant, harder and slightly crumbly. It is a brilliant substitute for Parmesan with pasta.
Spenwood has won a number of awards, including Super Gold at the 2017-18 World Cheese Awards.
Sold as a 250g wedge, hand-wrapped in waxed paper.
About Village Maid Cheese
Village Maid Cheese was started by Anne Wigmore in 1986. Today, with husband Andy, her family and hard-working staff, they’re continuing to produce award-winning artisan British cheeses.