Riseley is matured by us in our maturing rooms in Bermondsey, and as such is testament to the power of maturation and its influence on the flavour and personality of a young cheese. One day in early 2014, Anne and Andy Wigmore sent us some of their Wigmore sheep’s cheese to which they’d forgotten to add the ripening spores for its white and mushroomy Penicillium rind.
Instead of writing the cheeses off, our soft cheese maturation team (well known for its eagerness to wash anything that crosses its path) began an intensive ripening experiment, creating Riseley, the washed cousin to Wigmore cheese.
The washing process takes up to four weeks and involves dabbing and gently scrubbing the rind with water or brine every few days. The moist conditions provide a perfect environment for the development of pinkish-orange bacteria, while also keeping any moulds from taking root.