La Zouch Coffee House Restaurant & Cellars, 2 Kilwardby Street, Ashby de la Zouch, Leicestershire, LE65 2FQ
Telephone & Fax: 01530 412536     Email:

OPENING HOURS: Closed Sunday Evening and All Day Monday
Opening Times: Tuesday to Saturday 9:00am, Sunday 11:00am
Last Orders: Tuesday & Wednesday 6:00pm, Thursday & Friday 9:00pm, Saturday 7:00pm, Sunday 4.00pm

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County: Berkshire

Cheese-maker: Anne & Andy Wigmore

Farm: Village Maid Dairy

Style: Soft

Milk Type: U, Ewe

Age: 4 – 6 weeks


 Anne Wigmore began making cheese in the experimental dairy at the National Institute for Research in

Dairying (NIRD) in 1984, having worked there previously for a number of years as a microbiologist. Soon

afterwards, she decided to set up on her own, and, in 1986, Village Maid Dairy was born in a converted

building at the end of her garden. Anne’s knowledge of cheese-making is highly technical, but she has a great feel for the cheese too.

Wigmore is the sister cheese to Waterloo. They are both washed curd cheeses, which means that an amount of whey is replaced with water during the make, so leading to a gentle, delicate flavour and a smooth texture.

Do not imagine this creates a bland cheese though. Wigmore is complex and fruity, and rich and unctuous, with a great delicacy of taste and texture.In the late 90s Chris was not well. Production shifted to a nearby farm, Westcombe Dairy, complete with the original brining tank and 20-year old brine that adds a natural flora to the cheese.  Over time Chris taught Tom Calver to make the cheese. He has continued the Duckett’s family legacy and using Chris’s mother’s ‘make notes’ from the 1930s, reverted to her older and more traditional recipe.  Under his guidance the cheese has been re-established to its former glory.

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