Waterloo cheese is soft, rich and buttery like a hollandaise sauce, but with a lactic finish emanating from its centre.
It is made by Anne and Andy Wigmore in Berkshire and was originally made with Guernsey milk from the Duke of Wellington’s estate. Stratfield Saye has been home to the Dukes of Wellington since it was acquired by the very first Duke after the battle of Waterloo in 1817.
The milk now comes from a single herd of Guernsey cows near Henley. Anne and Andy wash the curds for this cheese to lower the acidity, which gives it a gentle, sweet flavour.
*A whole Waterloo weighs approximately 750kg. Smaller weights are a cut of a whole cheese.
We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Soft|
|For Pregnant Women?||No|
|Ingredients||Guernsey cows' milk, starter culture, rennet & salt.|
|Nutritional Info (per 100g)||Energy 1188KJ, 287Kcal | Fat: 24g | Carbohydrate 2g | Protein 15g | Salt 1.2g|
|Allergen Advice||For allergens see ingredients in bold.|
Keep refrigerated below 8°. The 200g piece is freshly cut and wrapped to order. Please eat this within 5 days of receipt. The 350g and the 750g options are both whole cheeses. Once open these, eat within 5 days.