Wiltshire Loaf is a traditional territorial cheese that takes its name from the county of Wiltshire. The phrase “chalk and cheese” originates here, referencing the chalk downs of the south and the rich cheesemaking pastures of the north.
Pairs wonderfully with a Pinot Noir — light enough not to overpower yet with enough depth to complement the cheese’s complexity. Serve with baked figs or caramelised onion chutney, alongside a carefully baked artisan loaf such as ciabatta with an open, slightly oily crumb.
Beautifully smooth with delicate floral notes of chamomile and daisies. When young, the cheese is pale with a fresh honeyed sweetness. As it matures, it develops a deeper yellow hue with fruitier, hay-like flavours. The texture is irregular and springy, balancing creamy and crumbly, sweet and sharp characteristics.
| Weight | 3kg |
| Unit of Measure | KG |
| By Style | Hard Cheese |
| By Milk Type | Cow's Milk Cheese |
| By Rennet | Vegetarian |
| By Heat Treatment | Pasteurised |
| By Nationality | British |
| By Region | Wiltshire |
| By Cut | Whole |