Cheese - 'W'

Waterloo soft cheese, made by Anne Wigmore on the Duke of Wellington Estate in Berkshire (from which the cheese gets it's name) is matured for up to three months to give it's soft texture and rich flavour.

Situated in the market town of Hawes in the heart of the Yorkshire Dales National Park, the Wensleydale Dairy are the only makers of Real Yorkshire Wensleydale Cheese in the world and have achieved global acclaim for their award winning cheese.

White Wensleydale cheese is only ripened for 3 weeks and is made from a lightly pressed, finely cut curd leaving a high moisture content giving a slightly crumbly, flaky texture and a mild, slightly sweet flavour with a honey aftertaste.

Made at Westcombe Dairy in the Batcombe Vale of Somerset, the traditional rounds are aged to develop a strong, slightly peppery character and produce another gold medal winner at the World Cheese Awards.

The cheddar makers at Wetcombe Dairy believe that each cheese is like a work of art or a fine wine  - every day is a new vintage!

Wigmore is a Village Maid sheeps milk cheese from Riseley in Berkshire. The fine coating of white mould develops over the six week maturing process and has a creamy texture witha mild, nutty flavour.