There are no mountains to be found near Copys Green Farm, Wighton, but this doesn't stop Catherine Temple producing Norfolk's very own Alpine-style cheese. Inspired by the local cheeses she discovered on a European cycling holiday, this semi-hard cheese is handmade to a Gruyere recipe using milk from the farm's own herd of Brown Swiss cows. Matured for six to nine months, Wells Alpine has a sweet, nutty flavour and a pleasant tang. More information (including allergens) >
The Norfolk alternative to Gruyere - a perfect cheese for slicing, grating and cooking too.
Milk
Cow
Pasteurisation
Pasteurised
Vegetarian
Yes
Country of Origin
Norfolk, UK
Strength
Medium
We’ve hand-selected these great items that would go perfectly with Well's Alpine
Ingredients: Cheese (milk).
Allergen advice: for allergens see ingredients in bold.
Our wine expert, Katie Goodchild from Heritage Wines recommends Trevibban Mill Constantine 2018 -
"A pairing with Trevibban Mill Constantine 2018 was sublime! The wine’s nutty, buttery, honeyed and rich fruit character complemented those similar flavours found in Well’s Alpine."