Bushra Griffith
Spenwood is a hard-pressed cheese made from unpasteurized ewe's milk or sheep's milk. It was created by Anne Wigmore, who was inspired by the sheep's milk cheeses of Sardinia. The cheese is named after the village of Spencers Wood in Berkshire, where it originated. Spenwood is described as having a tangy and fruity flavour with a dense, creamy texture and a piquant spice on the finish. It has a slightly granular texture, similar to Parmesan and Pecorino.
| Characteristics | Values |
|---|---|
| Texture | Hard, pressed, dense, creamy, slightly granular |
| Flavour | Tangy, fruity, nutty, sweet, almond, savoury, piquant |
| Type of milk | Ewe's, sheep's, raw |
| Type of rennet | Vegetarian |
| Pairs well with | Dry white wines, dry unoaked Chardonnay, Champagne |
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What You'll Learn
- Spenwood is a hard-pressed cheese made from unpasteurized ewe's milk
- It has a nutty, zesty, savoury flavour and a granular texture
- Spenwood is named after the village of Spencers Wood in Berkshire, England
- It's made by Ann and Andy Wigmore in their small Berkshire cheesemaking facility
- It's a good substitute for Parmesan in pasta and risotto recipes
Spenwood is a hard-pressed cheese made from unpasteurized ewe's milk
The cheese is made by Ann and Andy Wigmore in their small Berkshire cheesemaking facility, located in a converted garage at the end of their garden in the village of Risely. Ann, a graduate from the School of Dairy Science at Reading University, together with her husband Andy, began making cheese in the 1980s. Their passion for cheese and dedication to the craft have resulted in the creation of this delicious and distinctive cheese.
Spenwood is a tangy and fruity cheese with a densely creamy texture and a piquant spice on the finish. It has a slightly granular texture, similar to Parmesan and Pecorino. The flavour begins with subtle hints of almond milk and zest, evolving into a more complex savoury taste. The cheese undergoes a six-month maturation process, developing a natural rind and a well-developed nutty flavour. With extended ageing, Spenwood transforms into a harder and more piquant cheese, making it an excellent substitute for Parmesan in pasta and risotto recipes.
The milk for Spenwood production comes from three herds (one organic) of nearby Dorset Friesland sheep. The cheese is made from unpasteurized milk and matured on-site at the Wigmore's facility. This natural rind cheese is brined rather than dry salted, then pressed to give a supple, smoother texture. Spenwood pairs well with dry white wines, dry unoaked Chardonnay, and even Champagne.
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It has a nutty, zesty, savoury flavour and a granular texture
Spenwood cheese is a hard-pressed cheese made from unpasteurized ewe's or sheep's milk. It is named after the village of Spencers Wood in Berkshire, where it originated. Spenwood has a nutty, zesty, savoury flavour and a granular texture.
The cheese is made by Ann and Andy Wigmore in their small Berkshire cheesemaking facility. Ann, a graduate from the School of Dairy Science at Reading University, started making cheese in the 1980s. Inspired by the sheep's milk cheeses of Sardinia, she created her own English version of Pecorino, resulting in Spenwood.
Spenwood undergoes a six-month maturation process, developing a natural rind. Initially, it boasts a well-developed nutty flavour, with hints of fresh young hazelnuts and a clean, sweet taste. With extended ageing, Spenwood transforms into a harder and more piquant cheese with a drier texture and more concentrated flavours. The cheese pairs well with dry white wines, dry unoaked Chardonnay, or even Champagne.
The granular texture of Spenwood is similar to that of Parmesan and Pecorino, making it an excellent substitute for these cheeses in pasta and risotto recipes. The savoury flavour of Spenwood is complex, starting with subtle almond milk and zestiness before developing into more robust flavours. This cheese is a superb example of British cheese-making, comparable to continental styles like Pecorino, Manchego, and Parmesan.
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Spenwood is named after the village of Spencers Wood in Berkshire, England
Spenwood is a hard-pressed cheese made from unpasteurized ewe's or sheep's milk. It has a tangy, fruity, and nutty flavour with a dense, creamy, and slightly granular texture. It is named after the village of Spencers Wood in Berkshire, England, where it originated.
Spenwood was created by Anne Wigmore, a graduate of the School of Dairy Science at Reading University. She founded the Village Maid Cheese Company in 1986 after working for ten years at the National Institute for Research in Dairying. During her time there, she visited small-scale British cheesemakers, which sparked her passion for artisan cheese. Inspired by the sheep's milk cheeses of Sardinia, she decided to focus on producing sheep's milk cheese, which had largely disappeared from Britain by the 18th century.
Anne and her husband, Andy, make Spenwood in their small cheesemaking facility in the village of Risely in Berkshire. The milk for Spenwood comes from three herds of nearby Dorset Friesland sheep, one of which is organic. The cheese is matured on-site for at least six months, during which it develops a natural rind. With extended ageing, Spenwood becomes drier, harder, and more piquant, making it an excellent substitute for Parmesan in pasta and risotto recipes.
The name Spenwood is derived from the village of Spencers Wood in Berkshire, England, where the cheese originated. The village of Spencers Wood is located in the county of Berkshire, which has a rich history of dairy farming and cheesemaking. The area is known for its lush pastures and scenic countryside, providing the ideal environment for dairy farming and cheese production.
Spenwood has become a well-known example of British cheese, inspired by continental styles such as Pecorino, Manchego, and Parmesan. Its unique name, derived from the village of Spencers Wood, reflects its origins and contributes to its distinct identity among cheeses from Berkshire and beyond.
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It's made by Ann and Andy Wigmore in their small Berkshire cheesemaking facility
Spenwood is a hard-pressed cheese made from unpasteurized ewe's or sheep's milk. It has a nutty, zesty, and subtly sweet flavour, with a supple, slightly granular texture. It is named after the village of Spencers Wood in Berkshire, where it is made by Ann and Andy Wigmore in their small cheesemaking facility.
Ann and Andy Wigmore's creamery is located in a converted garage at the end of their garden in the village of Risely in Berkshire, England. Ann, a graduate from the School of Dairy Science at Reading University, started making cheese in the 1980s with her husband, Andy. They were inspired by Patrick Rance, the owner of a nearby cheese shop, who was passionate about preventing the disappearance of small-scale British cheesemakers. The Wigmores' Village Maid Cheese Company has played a significant role in the reintroduction of sheep's milk cheese to Britain.
The milk for Spenwood comes from three herds (one organic) of nearby Dorset Friesland sheep. The cheese is then matured on-site at the Wigmore facility. It undergoes a six-month maturation process, during which it develops a natural rind and a more complex flavour profile. Ann prefers her cheese at 12 months when it is drier and the flavours are more concentrated.
Spenwood is similar in style to Italian Pecorinos, Manchego, and Parmesan. It pairs well with dry white wines, dry unoaked Chardonnay, and even Champagne. It is a versatile cheese that can be used in pasta and risotto recipes as a substitute for Parmesan.
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It's a good substitute for Parmesan in pasta and risotto recipes
Spenwood is a hard-pressed cheese made from unpasteurized ewe's (sheep's) milk. It is named after the village of Spencers Wood in Berkshire, England, where it originated. Spenwood is a lighter style of pecorino with a clean, sweet taste highlighted by fresh young hazelnuts. Its texture is supple and smooth, and it has a natural rind.
Spenwood is an excellent substitute for Parmesan in pasta and risotto recipes. Its granular texture is similar to Parmesan, and its flavour profile also complements such dishes. While Parmesan has a strong, salty taste, Spenwood offers a more nuanced, subtle flavour. Initially, it has a well-developed nutty flavour, which, with extended ageing, transforms into a harder and more piquant cheese with a complex savouriness.
When used in pasta and risotto recipes, Spenwood adds a depth of flavour without overwhelming the other ingredients. Its nutty, savoury notes enhance the overall taste profile of these dishes. The cheese's granular texture also adds a pleasant mouthfeel and can be grated or shredded to achieve the desired consistency.
In addition to its flavour and texture, Spenwood's versatility in pairing with other ingredients makes it a good substitute for Parmesan. It works well with dry white wines, dry unoaked Chardonnay, and even Champagne, offering a well-rounded dining experience.
Spenwood's unique characteristics, from its origin to its flavour and texture, make it a worthwhile alternative to Parmesan in pasta and risotto recipes. Its ability to enhance these dishes while offering a slightly milder, yet complex, flavour profile sets it apart and makes it a good choice for those seeking a change from traditional Parmesan.
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Frequently asked questions
Spenwood is a hard-pressed cheese made from unpasteurized ewe's or sheep's milk. It is named after the village of Spencers Wood in Berkshire, England, where it originated.
Spenwood cheese has a tangy, fruity, and nutty flavour with a dense creamy texture and piquant spice on the finish. It has a slightly granular texture, akin to Parmesan and Pecorino. It pairs well with dry white wines, dry unoaked Chardonnay, and Champagne.
Spenwood cheese matures for at least six months, developing a natural rind. The longer it matures, the drier it becomes, and the more concentrated its flavours are.
