Village Maid Cheese was started by Anne Wigmore in 1986 after she had been working for the National Institute for Research in Dairying in Shinfield for 10 years, initially in the microbiological department, and then learning her craft of cheesemaking in their research dairy.

Today the brilliant team continue to produce artisan cheeses that are recognised as some of the best in Britain.

The milk comes from less than 2 miles down the road at Heckfield Park Farm to the dairy, where it is made into cheese and the whey from the cheesemaking is then be transported back to the farm to feed the cows that produced the milk in the first place!