Description
Waterloo Cheese
About Waterloo
Waterloo is one of the most local cheeses in our counter, made by our friends at Village Maid Cheese just down the road from us here in Berkshire.
At first glance you might think it looks a little like a Brie, with its soft white rind and creamy centre, but cut into a Waterloo and you’ll immediately see the difference. The paste is a wonderful buttery yellow, thanks to the rich Guernsey cow’s milk used to make it.
And once it’s properly ripe, it really is gorgeous.
The Story Behind Waterloo
Waterloo was created by Anne and Andy Wigmore at Village Maid Cheese, who have been making cheese in Berkshire since 1986.
Guernsey milk plays a huge part in Waterloo’s character. It’s naturally rich and creamy, with high levels of beta-carotene giving the cheese its beautiful golden colour. Put that against the snowy white rind and it makes a rather spectacular-looking cheese.
There’s also a lovely story behind the name.
When the Wigmores first made Waterloo, the cheeses were matured in the cellars on the Duke of Wellington’s estate at Stratfield Saye. With that connection, Waterloo seemed the obvious name.
Thankfully, this particular Waterloo involves considerably less fighting and rather more cheese.
I think the Duke would have approved.
Waterloo – Jen’s Tasting Notes
Waterloo is one of those cheeses that changes enormously as it ripens.
When we first collect them from Village Maid, the centres can still be quite firm. Give them time and that golden paste gradually begins to soften from the outside towards the middle.
At its best, Waterloo becomes wonderfully soft and buttery. It doesn’t necessarily collapse into a puddle in the way some Brie-style cheeses can, but it develops that gorgeous, almost custard-like texture that makes cutting into a ripe one particularly satisfying.
The flavour is rich, milky and buttery, with a gentle sweetness from the Guernsey milk. As it ripens, you’ll start to find more savoury and mushroomy notes towards the rind, while the centre stays wonderfully creamy.
It’s rich without being overpowering and incredibly moreish.
This is definitely one of those cheeses where waiting until it’s properly ripe is worth it.
How to Serve and Pair Waterloo
- 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: A lightly oaked Chardonnay is my favourite with Waterloo. There’s enough acidity to balance all that buttery richness, while the rounder flavours in the wine work beautifully with the cheese.
- Something a little different: Try it with a malty amber ale. The gentle sweetness of the malt is a lovely match for Waterloo’s rich, savoury flavours.
- On the plate: Good sourdough is really all Waterloo needs. When a cheese is this creamy, I’m quite happy to let the bread act mainly as a delivery system.
- In the kitchen: Waterloo melts beautifully and is particularly good on pizza. Waterloo and spinach is one of my favourite combinations — although using a perfectly ripe Waterloo for cooking does feel ever so slightly extravagant.
Jen’s note: When the Wigmores first made Waterloo, they matured it in the cellars of the Duke of Wellington’s estate at Stratfield Saye. With a connection like that, there was really only one name they could give it. Thankfully, unlike the Battle of Waterloo, everyone comes out a winner with this one!
Buying Waterloo
- Brand or Producer: Village Maid Dairy
- Product name: Waterloo
- Milk: Cow
- Country: England
- Region: Berkshire
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- 1/8 wheel, £3.45
- 1/2 wheel, £13.80
- Whole cheese (approx. 800g), £27.60
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, cultures, salt, vegetarian rennet
