Village Maid Cheese

Village Maid Cheese was started in 1986 by Anne Wigmore after learning about the cheese-making process in the research dairy at the National Institute for Research in Dairying in Shinfield, having worked there as a microbiologist.

They create artisan cheeses from cow, ewe and goat’s milk. Milk for their cow’s milk cheeses comes from Heckfield Park Farm’s herd of 30 pedigree Guernsey cows that graze on the grounds of the Heckfield Place Hotel just 2 miles from the dairy. Village Maid Cheese made from this milk is also served at the hotel, creating a wonderful cycle of production.

Each one of their cheeses has its own story; for example, their Spenwood ewe milk cheese was inspired by cheeses Anne Wigmore discovered on her travels in Sardinia, particularly Pecorino Sardo.

Many of their cheeses have won awards, including their semi-soft ewe milk Wigmore cheese. Some of its accolades include Best English Cheese at the British Cheese Awards and Best Semi-Soft Cheese at the Artisan Cheese Awards.