Spenwood
February 18th, 2010 | by tb |
I’m a huge fan of goat and sheep’s milk cheeses, and Spenwood is right up there with one of the best sheep’s milk cheeses available.
Spenwood is made by the Wigmore’s (in my neck of the woods in Berks) from unpasteurized sheep’s milk. It is a hard pressed cheese, which is then brined. This leads to Spenwood having a lovely white, suede-like textured, hard rind. The interior is pale yellow, but it kind of glows. It’s just a wholesome looking paste. The aroma is mild, a little briny. The texture of the paste is firm, not hard. It has a bit of tooth, but then goes a bit soft when warmed. The taste is fabulous! It’s a bit nutty (walnuts, almonds) and has a hint of sweetness. It’s quite rich tasting, but not in an unctuous way. You could eat a lot of this cheese and not notice it! Overall, just a wonderful cheese. Something that you could serve anyone, cheese lover or not, and they would know they were eating something special.
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