Wigmore

This sheep's milk brie-style really lives up to its reputation as a refined and complex cheese. It is a washed-curd cheese, which means that an amount of whey is replaced with water during the make. This gives it a gentle, delicate flavour with a smooth texture. At first crumbly and mild, as Wigmore ripens it becomes velvety, fruity and floral. 
 
Made in Berkshire by Anne and Andy Wigmore at Village Maid Cheese. This is traditional artisanal cheese making at its best.