• Named after the Berkshire village where it originated, Spencers Wood, Anne was inspired to develop Spenwood after visiting Sardinia and tasting the local Pecorino cheese which is made from ewe's milk.
  • Spenwood is a hard-pressed cheese made from unpasteurised ewe’s milk, and is fully matured for six months with a natural rind.
  • 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
  • Available in 2.5 kg truckles. 

awards title

gold medalBritish Cheese Awards:silver medal
1991 - 'Guardian Big Cheese Award'
1994 - Silver
1995 - Silver
1996 - Gold & ‘Good Food Magazine’ Cheese Lovers’ Trophy
1999 - Silver
2005 - Bronze
2006 - Gold
2008 - Gold
2009 - Bronze
2010 - Silver
2011 - Gold
2012 - Bronze
2013 - Silver
2014 - Gold
2015 - Gold

World Cheese Awards:
2005 - Gold
2012 - Super Gold
2013 - Super Gold
2014 - Gold
2015 - Super Gold & Gold

Nandtwich International Show:
1991 - Champion Cheese

London International Cheese Show:
1991 - Good Food Retailing Cup Winner 1st Prize

Bakewell Show:
1995 - 1st Prize
1996 - 1st Prize
1997 - 1st Prize
1998 - 1st Prize & Cup Winner
2013 - Trophy Cup
2014 - Trophy Cup
2015 - Silver

British Sheep Dairying Association:
2013 - Gold
2014 - Gold


“What is so spectacular about Anne's cheeses is their individual character - each one stands up on its own. I've always thought of cheese-making as one of life's minor miracles - Anne is living proof,”
says Henrietta Green, broadcaster and food writer