Village Maid Cheese

Village Maid Cheese Award-wining artisan cheesemakers based in Berkshire, UK.

Meeting (then) Prince Charles and The Duke of Wellington at the Wellington estate’s Rare Breeds show, summer 1987. Being...
17/08/2026

Meeting (then) Prince Charles and The Duke of Wellington at the Wellington estate’s Rare Breeds show, summer 1987. Being an avid cheese fan, HRH was very interested in tasting the cheese Anne had developed on the Duke’s estate.

Andy pressing Wellington in the old cheese press.

Anne and her mother Ruth, filling Wellington moulds.

Making cheese in our Dutch vat almost 40 years ago, which we still use for cheesemaking today!

Picking up the Best British Cheese award for Spenwood at the British Cheese Awards, 1990.

Shoot for a local newspaper following the Spenwood award in 1990 – Anne was expecting her second child (Jake) at the time.

Andy, Josh, Jake & Anne in the original make room of what is now The Old Dairy. Still one of our make rooms to this day.

To commemorate our 40th year, we’re sharing some photos from the VMC archives… 🤗Anne developing Spenwood in her very fir...
13/08/2026

To commemorate our 40th year, we’re sharing some photos from the VMC archives… 🤗

Anne developing Spenwood in her very first cheese vat.

Dry salting fresh Coulommier-style cheeses made with garlic and herbs in 1987.

Anne & Andy stacking up slabs of Wellington, part of the cheddaring process.

Turning Wellington in The Duke of Wellington’s cellar, Anne was commissioned to make the cheese exclusively for the estate.

Stewart Bell, our first sheep Milk supplier in 1987 at his farm in Swindon.

Some early Spenwood and Wellington donning their litho-printed labels.

Our Great Taste 2026 award winners! 👏👏 In addition to Spenwood grabbing ⭐️⭐️⭐️ Barkham Blue retained its ⭐️⭐️ from last ...
28/07/2026

Our Great Taste 2026 award winners! 👏👏 In addition to Spenwood grabbing ⭐️⭐️⭐️ Barkham Blue retained its ⭐️⭐️ from last year, Maida Vale back to ⭐️⭐️, and Heckfield up to ⭐️⭐️ from one star for the first time! 🤩🤩🤩🤩

Congratulations to all the other producers on their awards! 🙌

12/07/2026

THE BEST afternoon in the sun celebrating 40 years of Village Maid Cheese yesterday! 🥰🌞 Massive thank yous to everyone who made it such a special day for us. 💛 Thank you to the amazing roaming band, for the delicious pizzas and grazing table 🍕🧀🫒 for the much needed ice cold beer on tap and last, but by absolutely no means least, to our amazing team who worked tirelessly in the heat this week to get us party-ready! 🙌

Fantastic weekend at the SCA Farm visit . 🐄 Thank you so much Mary, Jane & team and all at the SCA for all your hard wor...
05/07/2026

Fantastic weekend at the SCA Farm visit . 🐄 Thank you so much Mary, Jane & team and all at the SCA for all your hard work organising another brilliant weekend. 💛

02/07/2026

Finally saw our feature in Spinal Tap II that everyone was telling us about…and it didn’t disappoint!! 😂🤩🍿🎬

04/06/2026

Today is National Cheese Day! 🧀 We love being a part of this diverse, creative and most importantly DELICIOUS industry! 😋 Join us in celebrating today by grabbing some chunks of beautiful artisan cheese from your local farm shop, deli or cheesemonger. 💛

28/05/2026

Cut, fill, press, turn, wrap…repeat! 🎬

Artisan Cheese Awards 🥇🥈🥉 Delighted to receive medals for all three cheeses we entered into this years Artisan Cheese Aw...
24/05/2026

Artisan Cheese Awards 🥇🥈🥉

Delighted to receive medals for all three cheeses we entered into this years Artisan Cheese Awards!

Barkham Blue 🥇
Spenwood 🥈
Wigmore 🥉

Why do we bother turning all those cheeses?! 🤔Turning bloomy-rinded cheese, like the Wigmores pictured, encourages even ...
10/05/2026

Why do we bother turning all those cheeses?! 🤔

Turning bloomy-rinded cheese, like the Wigmores pictured, encourages even rind development and stops them from sticking to the racks (nothing more heartbreaking than a damaged rind 🤕). Turning also helps distribute moisture more evenly throughout the cheese, since airflow dries the top surface faster while the bottom side remains a little wetter against the rack. 🧀

We turn our hard and soft cheeses 1-2 times per week. The blues need a little more attention and get turned every other day. 💛

Address

Reading
RG71

Opening Hours

Monday 8am - 3pm
Tuesday 8am - 3pm
Wednesday 8am - 3pm
Thursday 8am - 3pm
Friday 8am - 3pm

Telephone

+441189884564

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