Waterloo

Waterloo is one of the gorgeous cheeses from Anne and Andy Wigmore's Village Maid Cheese.  With experience gained at the National Institute for Research in Dairying, Anne was inspired to set up her own company to make artisan cheeses in 1986. 
This is a deliciously rich and buttery cheese made near Henley with milk from a single herd of Guernsey cows. Originally the cheese was made with milk from Guernsey cows on the Duke of Wellington's Stratfield Saye estate – hence the name!
The cheese is made using a washed curd technique where some of the whey is replaced with water before it is drained from the curd.  The result is a reduced acidity and a more mellow finished product.  Waterloo is a soft, rich and mildly salty cheese with a superb lactic centre.