Spenwood
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Spenwood Cheese | Hard Ewe's Milk Cheese from Berkshire
Made by Anne Wigmore in the Berkshire village of Riseley, Spenwood is a hard-pressed ewe's milk cheese inspired by the great Pecorino Sardo of Sardinia. Anne discovered the cheese on a visit to Sardinia and returned determined to recreate its character using British milk, drawing on her background as a microbiologist at the National Institute for Research in Dairying. The result is a cheese with real personality: supple and nutty when young, becoming harder, denser and more piquant with age — an outstanding substitute for Parmesan or Pecorino in the kitchen. Named after nearby Spencers Wood. Generally sold at around 6 months of age.
Why You'll Love It
🧀 Supple, Nutty & Increasingly Piquant – Complex and satisfying at any age, becoming more intense and savoury as it matures.
🐑 Hard-Pressed Ewe's Milk, Berkshire – Made by hand in Riseley, inspired by the Sardinian Pecorino Sardo tradition.
🍽️ An Outstanding Parmesan Alternative – Grate over pasta and risotto, shave onto a board, or serve alongside charcuterie and hard cheeses.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Shipped in insulated packaging with ice packs.
Frequently Asked Questions
What does Spenwood taste like?
Supple and nutty when young, with a smooth texture and a sweet, milky character. As it matures it becomes harder, denser and more piquant — developing a deeper, more complex savouriness similar to aged Pecorino. At around 6 months it hits a lovely balance: enough depth to be interesting, still smooth enough to eat in slices on a board.
Is it a good substitute for Parmesan?
Excellent — as Spenwood matures it becomes harder and more piquant, making it a very capable Parmesan or Pecorino substitute for grating over pasta, risotto or soups. The flavour is slightly sweeter and less aggressive than Parmesan, which many people prefer. It also melts well.
What's the story behind Spenwood?
Anne Wigmore visited Sardinia and fell in love with the local ewe's milk cheeses — particularly Pecorino Sardo. On her return she applied her scientific background as a microbiologist to recreate some of their character using British milk, making Spenwood in the Berkshire village of Riseley. The name comes from nearby Spencers Wood. It's one of Britain's most underrated artisan cheeses.
How should I store it?
Wrap in wax paper or cheese paper and refrigerate. Keeps well for 2–3 weeks once cut. Bring to room temperature for 30 minutes before serving to let the flavour fully develop.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
