Waterloo cheese is a mild, semi-soft cheese made by Anne and Andy Wigmore near Riseley, Berkshire in the United Kingdom. The cheese is made from unpasteurised Guernsey milk sourced from a farm near Henley. A full-fat cheese, it has a fat content of 45%. Waterloo cheese is made using washed curd method, which tempers the acidity and contributes to a soft, gentle, buttery flavour. The characteristic yellow colour is due to the presence of natural carotene. The interiors have a creamy rich pate and a slightly firm and flaky centre. The affinage period is between 4 and 10 weeks. Sarah Freedman, food writer and author of 'The Real Cheese Companion' has described Waterloo cheese as, “Waterloo is luscious and creamy with the sweetness of the rich milk and undertones of herbs and grass.”

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