Waterloo is a mild, semi-soft delicacy produced by Anne and Andy Wigmore of the Village Maid Dairy.

Anne spent 10 years working at the National Institute for Research in Dairying before setting up the dairy, this experience must have taught her a thing or two, this is the work of a cheese aficianado.

The washed curd method they use makes the cheese less acidic with a gentle buttery flavour. Their herd of pedigree Guernsey cows are responsible for the distinct yellow colour and the sweet and smooth taste.