Wigmore

Anne Wigmore set up Village Maid Cheese in the mid 1980s. She had previously worked as a microbiologist at the National Institute for Research in Dairying. She had developed a passion for cheesemaking whilst at the Institute and a love of Italian sheep’s milk cheese (Pecorino) whilst travelling in Sardinia. Working out of a small purpose-built unit in her garden she began experimenting in order to produce a sheep’s milk cheese of her own. To begin with Anne and her husband Andy just made a hard sheep’s cheese but by the early 1990s they were branching out into soft cheeses and Wigmore was born.