A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. Spenwood is matured for nine months with a natural rind.
Comparable to Italian cheeses like Manchego and Pecorino. It has a well-developed, nutty flavour but kept longer it becomes harder and more piquant and is a good substitute for parmesan with pasta and risotto recipes.
Awarded ‘Super Gold’ at World Cheese Awards 2017-18
Made in Riseley, Berkshire by Village Maid Cheeses Ltd.
Suitable for vegetarians
Keep refrigerated on receipt – serve at room temperature.