Wigmore Ewes' Cheese - perfect for Movember, Wovember and even November**
Wigmore is a semi-soft cheese made from Ewes Milk. Made by Anne and Andy Wigmore from Berkshire, at the bottom of their garden, it's a traditional hand-made washed curd cheese, similar in texture to brie and camembert.
So, as well as being soft and creamy, it has a slightly nutty top note with hints of caramel and a light tangy undertone to balance the creaminess.
Eat it warmed at room temperature spread on a good sourdough slice with some smoked ham, or with ripe figs or pears. If you really really do want to cook with it, partner it handsomely as a topping to roast field mushrooms.
Baked field mushroom with Wigmore
Finely chop 1 tablespoon of thyme leaves and mix with 2 cloves of crushed garlic and a couple of tablespoons of olive oil. Gently coat two large field mushrooms with the oil mixture and allow the flavours to develop for about an hour.
Bake the mushrooms in a preheated oven (160 – 170 deg Celsius for about 10 – 15 minutes. Season the cooked mushrooms with salt and pepper and pop a slice of Wigmore on top of each. Return to the oven for about 5 minutes or until the cheese is melted.
Serve on sourdough bread or toast, with some winter salad leaves.
**Movember - do your bit for Prostate Cancer Awareness and grow a pair - of handlebars. Failing that - support national woolly sheep awareness month (Wovember - geddit?) and knit a rather knatty lipwig.
