Spenwood
Origin: England
Region: Riseley, Berkshire
Made by: Anne Wigmore
Type: Hard
Milk: Sheep
Milk Treatment: Thermised
Coagulant: Vegetarian Rennet
An Englishwoman’s take on Pecorino, Spenwood is a gentler, Home Counties version of the wild, Sardinian classic.
Characteristics: hard, pale paste; seemingly dry, the cheese is creamy in the mouth; sweet, caramel flavour balanced with acidity.
Best with: use it in pasta dishes