• Named after the cheese-makers, Wigmore is a traditional hand-made washed curd cheese, a method of cheese-making used widely across Europe.
  • Made from unpasteurised ewe’s milk, this semi-soft cheese has been described by cheese guru Juliet Harbutt as a "taste sensation of wild flowers, burnt caramel, macadamia nuts and roast lamb".
  • Wigmore is matured for six weeks with a white rind and is available in 800g and 400g cheeses.
  • Winner of numerous awards, it was developed by Anne after undertaking trials for nearly a year.

gold medal silver medal

British Cheese Awards:
1994 - Gold
1995 - Gold
1996 - Gold
1997 - Gold
1998 - Gold & Best English Cheese
2000 - Gold & Best English Cheese
2002 - Gold
2003 - Gold & Best English Cheese & Best Semi-soft Cheese
2004 - Gold & Best Semi-soft Cheese
2005 - Bronze
2006 - Gold
2007 - Silver
2008 - Gold & Best Soft White Cheese
2009 - Silver
2010 - Gold
2013 - Silver
2014 - Gold
2015 - Silver

World Cheese Awards:
2005 - Bronze
2011 - Gold
2012 - Gold
2013 - Silver
2014 - Bronze
2015 - Gold

Bakewell Show:
1995 - 1st Prize
1996 - 1st Prize
1997 - 1st Prize
1998 - 1st Prize
2014 - Silver
2015 - Trophy Cup

British Sheep Dairying Association:
2015 - Gold


“3. Wigmore A delicate, soft ewes' milk brie-style cheese made by Anne and Andy Wigmore in Berkshire. Unpasteurised and vegetarian. This is a subtle cheese with an unrivalled delicacy of texture and taste. No French ewes' milk cheese can rival its finesse. Rich and unctuous - a delight.”
Cheesemonger Ann-Marie Dyas of the Fine Cheese Company in Bath
in The Sunday Times 2008, picks her top ten cheeses