Truffle Spenwood is a hard-pressed sheep’s milk cheese. It has taken the Wigmores several months to take their award-winning Spenwood cheese and turn it into this decadent treat! This cheese is made by cutting a Spenwood in half and adding a perfect thin layer of truffle to its centre. It is a pure joy to eat.
Anne Wigmore set up Village Maid Cheese in the mid 1980s. Anne had previously worked as a microbiologist at the National Institute for Research in Dairying. She developed her passion for cheesemaking whilst at the Institute, having discovered a love of Italian sheep’s milk cheese (Pecorino) whilst travelling in Sardinia. Working out of a small purpose-built unit in her garden she began experimenting in order to produce a sheep’s milk cheese of her own. This led to the creation of Spenwood. Even today, changes are continually made in order to maintain the quality and flavour Anne fell in love with in Sardinia. The Truffle Spenwood takes this cheesemaking tradition to another dimension.
Sheep’s milk cheeses had almost disappeared in Britain by the 18th century. It is only in relatively recent times that they have started to make a comeback. Anne and her husband Andy used to buy in local milk from a small herd of sheep. But as they have expanded production they’ve needed more milk. They now buy in sheep’s milk from three different dairies, with deliveries coming several times a week.
We visit the Village Maid dairy every 2 weeks to buy our cheese direct from them. This means that we have the opportunity to chat to the Wigmores and find out what their plans are for the future. We also feature 4 other cheeses from Village Maid. They are plain Spenwood, Waterloo, Wigmore and Maida Vale.
Like many truffle cheeses Champagne is its natural partner.