May cheese of the month: wigmore
Charlie the cheeseman gives us the low-down on a great seasonal cheese for May
Made by Anne and Andy Wigmore in Berkshire from unpasteurised ewe’s milk, it’s semi-soft with a white rind and a texture similar to camembert.
WHY IT’S GOOD NOW
May is when Wigmore is at its best because the ewes have mostly finished suckling and are milking again, feasting on fresh grass and herbs.
WHAT IT TASTES LIKE
Wigmore will draw you in with its herbaceous complexity… Sit back and wait for the flavour of meadow flowers to open out over the salt and sweetness of the liquid body of the cheese. Get it out in advance – it’s ready to eat when it starts to liquefy.
WHAT IT GOES WITH
Avoid strong flavours. Choose a wine with gentle red fruit, or a good medium sherry.
WHERE TO BUY
From good cheesemongers such as Neal’s Yard Dairy, markets and delis – see
Charlie Turnbull is a cheese expert and owner of