Hedgerow Classification
Alternative Milk
Tasting Notes
A "cooked" curd, hard-pressed cheese made from unpasteurised (Thermised) ewe’s milk with vegetarian rennet. Spenwood is matured for nine months and develops a natural rind. Comparable to Manchego and Pecorino. It has a well-developed, nutty flavour but is kept longer, it becomes harder and more piquant and is a good substitute for Parmesan, especially with pasta or risotto.
Additional Information
Made in Berkshire at Village Maid Cheese Company using unpasteurised/ thermised sheep (ewes) milk. Has been matured for 8 months and is suitable for vegetarians.
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