Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
£7.50
Waterloo is a luscious, creamy cheese with a buttery sweetness. It has a deep golden paste thanks to the rich Guernsey cows’ milk used in its production. It was named in honour of the Duke of Wellington’s victory over Napoleon in 1815.
Waterloo Mini is a smaller version of our Waterloo cheese. Each cheese weighs approximately 180g.
Waterloo is one of our most locally made cheeses. I think it really stands out among Britain’s soft cow’s milk cheeses, with its golden paste and rich flavours. Supple, buttery, and deeply savoury, it’s made by Village Maid Cheese in Berkshire and is now a modern classic.
Waterloo first appeared in the 1990s, when Village Maid sought a cow’s milk cheese that showcased locally produced Guernsey milk. They wanted to really set it apart from the usual Brie or Camembert.
Named after the Battle of Waterloo in 1815, the cheese has a British heritage. Yet, it feels modern, showing how British cheesemakers adapted continental styles with local milk and their own twist.
Waterloo’s bloomy rind and custard-like texture attracted attention early. Over time, it earned awards and the respect of cheesemongers for its reliable flavour.
Waterloo uses pasteurised Guernsey cow’s milk, known for its golden colour and richness, qualities that define the cheese’s character. The contrast between the white rind and the golden paste is striking on a cheeseboard.
When we first pick up the Waterloo, they are still a bit firm, but they soon begin to soften as they ripen. The buttery paste begins to sag, never really runny like a brie, but oozingly delicious nonetheless. Its texture can be slightly firmer than other soft, bloomy cheeses, but it should be silky smooth throughout when fully ripened.
When you take that first bite, you’ll notice an instant lactic, buttery flavour that grows in the mouth as you chew. This cheese is full of nuances, and every mouthful unearths more flavours. It has none of the acidity of Brie, thanks to its unique production method.
Jen’s note: When the Wigmores first made Waterloo they stored it in the cellars of the Duke of Wellington’s estate. Waterloo seemed a natural name to choose for this golden beauty!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, cultures, salt, vegetarian rennet
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
