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 cow's milk sourced from a farm near Henley. A full-fat cheese 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.