Description
Spenwood Cheese
About Spenwood
Spenwood is one of those cheeses that shows just how much inspiration can come from travelling.
It’s made by our friends at Village Maid Cheese, just down the road from us here in Berkshire, and is a firm, mature sheep’s milk cheese with wonderful nutty, savoury flavours.
But its story actually begins rather further away.
In Sardinia.
From Sardinia to Berkshire
Before becoming a cheesemaker, Anne Wigmore worked as a microbiologist at the National Institute for Research in Dairying.
After leaving, she travelled through Europe and spent time in Sardinia, where she discovered the wonderful sheep’s milk cheeses made on the island. Inspired by Pecorino, Anne returned home determined to make a British sheep’s milk cheese of her own.
The result was Spenwood.
Anne founded Village Maid Cheese in 1986, and Spenwood became one of the cheeses that established the dairy’s reputation. It’s made from ewe’s milk and matured for several months, during which it develops a natural rind and becomes firmer and more concentrated in flavour.
There’s certainly something of Pecorino about it, but after nearly forty years of being made in Berkshire, Spenwood has earned an identity all of its own.
And I rather like the fact that a trip to Sardinia eventually resulted in one of our favourite local cheeses.
Spenwood – Jen’s Tasting Notes
Spenwood has a firm, dense paste with a thin natural rind. As it matures, the texture becomes slightly granular and occasionally develops those lovely little crunchy crystals that I can never resist.
The ewe’s milk gives it a richness and gentle sweetness, but the flavour is predominantly nutty and savoury.
I get toasted almonds, a little caramel sweetness and a lovely buttery richness, followed by a gentle tang that becomes more noticeable as the cheese matures.
Older pieces become firmer, nuttier and more intense, which makes Spenwood one of those cheeses that’s particularly good for nibbling in little shards.
Although there’s usually nothing very little about the piece I end up eating.
How to Serve and Pair Spenwood
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: I really like Spenwood with a light Côtes du Rhône. The ripe fruit works beautifully with the rich sheep’s milk while allowing those nutty flavours to come through.
- Something a little different: An amber ale is another great match. The maltiness picks up the caramel and toasted-nut flavours in the cheese.
- On the plate: Fresh figs or grapes are lovely with Spenwood. Add some rustic bread or simple crackers and leave the cheese to do the rest.
- In the kitchen: Treat it much as you would a good Pecorino. Grate it over pasta, roasted vegetables or soups, or use it in savoury tarts and quiches. It adds an enormous amount of flavour without needing very much.
Jen’s note: Spenwood takes its name from the Berkshire village of Spencer’s Wood, where Anne used to live before Village Maid moved to larger premises a few miles down the road. I love that a cheese inspired by Sardinia ended up being named after a little village in Berkshire.
Buying Spenwood
- Brand or Producer: Village Maid Dairy
- Product name: Spenwood
- Milk: Sheep
- Country: England
- Region: Berkshire
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £4.60
- 500g wedge, £23.00
- Whole cheese (approx. 2kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, vegetarian rennet
