Sisters in Cheese
Sisters in Cheese Sisters in Cheese Sisters in Cheese Sisters in Cheese Sisters in Cheese

Sisters in Cheese

by The Fine Cheese Co.
In recognition of the role of women in cheese through the ages, we have a tribute selection of four exquisite cheeses.
Each one celebrates today’s talented and accomplished female cheese makers.

Availability: In stock

£28.00

Price: £28.00

Tunworth   +£0.00
Tymsboro' Ripened Pyramid   +£0.00
Devon Oke 250g   +£0.00
Wigmore 200g (Half of Small Wigmore)   +£0.00

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Price: £28.00

Details

TUNWORTH
- Cow, Pasteurised, 250g
 Made by Stacey Hedges and Charlotte Spruce in Hampshire. When Stacey moved from Australia to England, she decided to give up cheese mongering and start to make cheese instead. The success of the cheeses made in her kitchen persuaded her that a proper dairy was required, and she soon moved her business into a converted barn in Herriard. Tunworth was her first creation, and it was a roaring success, becoming Supreme Champion at the British Cheese Awards in their first year in a fully functioning dairy.
Tunworth has the thinnest possible rind, an undulating surface, and a profoundly fruity tang - enough to convince a Frenchman that this was made on his terroir.
 
WIGMORE
- Ewe, Thermised, Vegetarian, 180g
Made in Berkshire by the Wigmores, this is an elegant and creamy ewes’ milk cheese with a gentle flavour. Its heavenly texture and delicacy make this a cheese of real refinement.
Anne Wigmore was first inspired to make ewes’ milk cheese after a holiday in Sardinia, where she tasted the local Pecorino cheese.
Anne spent ten years working as a microbiologist, before turning her hand to cheesemaking; and so she has a highly technical understanding of the complexity involved. A thoroughly modern dairymaid, Anne’s cheeses are always refined, elegant and full of flavour.

TYMSBORO’ RIPENED PYRAMID
- Goat, Raw Milk, 200g
Just south of Bath is the village of Timsbury and Mary Holbrook’s Sleight Farm. Mary Holbrook has been making cheese here since the 1970s. She is a pioneer of the British artisan cheese industry. Mary provides inspiration and guidance to younger cheesemakers.
Tymsboro' was one of her early cheeses. The pyramids are hand-salted and, after three days, they are ready to be ‘ashed’. The ashed pyramids are then matured for two to three weeks, to allow the growth of a natural rind. During this time, the texture changes from a ‘mousse’ to an ‘ice-cream’, while the flavour becomes smoother, rounder and fuller.

DEVON OKE
- Cow, Pasteurised, 250g
Made by Rachel Stephens, one of the original artisan cheese pioneers, Devon Oke dates back to the 17th century and is thought to be even older than Cheddar cheese. Rachel discovered the recipe only 20 years ago and was delighted to be able to re-create a lost tradition.
Her cows’ milk cheese has a smooth, yet firm texture and a mellow, creamy flavour, with a sunshine yellow interior. She washes the curds to give a flavour that is more mellow and sweeter than Cheddar.

Sisters in Cheese

Sisters in Cheese.

  • Price: £28.00 - In stock
    Sold by Fine Cheese Co
Country of Origin British Isles

TUNWORTH
- Cow, Pasteurised, 250g
 Made by Stacey Hedges and Charlotte Spruce in Hampshire. When Stacey moved from Australia to England, she decided to give up cheese mongering and start to make cheese instead. The success of the cheeses made in her kitchen persuaded her that a proper dairy was required, and she soon moved her business into a converted barn in Herriard. Tunworth was her first creation, and it was a roaring success, becoming Supreme Champion at the British Cheese Awards in their first year in a fully functioning dairy.
Tunworth has the thinnest possible rind, an undulating surface, and a profoundly fruity tang - enough to convince a Frenchman that this was made on his terroir.
 
WIGMORE
- Ewe, Thermised, Vegetarian, 180g
Made in Berkshire by the Wigmores, this is an elegant and creamy ewes’ milk cheese with a gentle flavour. Its heavenly texture and delicacy make this a cheese of real refinement.
Anne Wigmore was first inspired to make ewes’ milk cheese after a holiday in Sardinia, where she tasted the local Pecorino cheese.
Anne spent ten years working as a microbiologist, before turning her hand to cheesemaking; and so she has a highly technical understanding of the complexity involved. A thoroughly modern dairymaid, Anne’s cheeses are always refined, elegant and full of flavour.

TYMSBORO’ RIPENED PYRAMID
- Goat, Raw Milk, 200g
Just south of Bath is the village of Timsbury and Mary Holbrook’s Sleight Farm. Mary Holbrook has been making cheese here since the 1970s. She is a pioneer of the British artisan cheese industry. Mary provides inspiration and guidance to younger cheesemakers.
Tymsboro' was one of her early cheeses. The pyramids are hand-salted and, after three days, they are ready to be ‘ashed’. The ashed pyramids are then matured for two to three weeks, to allow the growth of a natural rind. During this time, the texture changes from a ‘mousse’ to an ‘ice-cream’, while the flavour becomes smoother, rounder and fuller.

DEVON OKE
- Cow, Pasteurised, 250g
Made by Rachel Stephens, one of the original artisan cheese pioneers, Devon Oke dates back to the 17th century and is thought to be even older than Cheddar cheese. Rachel discovered the recipe only 20 years ago and was delighted to be able to re-create a lost tradition.
Her cows’ milk cheese has a smooth, yet firm texture and a mellow, creamy flavour, with a sunshine yellow interior. She washes the curds to give a flavour that is more mellow and sweeter than Cheddar.