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A semi-soft cheese made by the Wigmore family, near Reading, from unpasteurised cows' milk. It's very rich, and considered best when it's running under the rind but the centre is firm.
Cheeses are made by ladling the curds into moulds without previous draining so the whey (which has some added water to cut down on cheese acidity) drains straight through.
Cheeses are initially ready after 4 weeks when it is creamy but become fully buttery after about ten weeks. See 'Spenwood'; 'Wellington'; 'Wigmore'. For more information, contact Village Maid, the Cottage, Basingstoke Road, Riseley, Nr. Reading, Berkshire, RG7 1QD