It’s an exciting time to be a cheese lover in East Anglia. Here at Slate, we’re passionate about our local cheeses, which have been scooping up awards and finding themselves on some very notable plates.
Without a tradition of cheesemaking, many of our producers have taken fresh and innovative paths to create their unique and outstanding cheeses. It has been a privilege to visit each of the local producers whose cheese we stock. With awe, we’ve watched the care and hard work that goes into every batch they make by hand. It was joyous to see so many happy cows, goats and sheep too, peacefully grazing the green and pleasant fields we love.
We hope you enjoy discovering these East Anglian cheeses as much as we have.
Mrs Temple’s handmade Binham Blue is the pride of Norfolk. Handmade at Copys Green Farm in Wighton, Catherine Temple uses milk from the farm’s own herd of Brown Swiss cows. We’ve had the privilege of watching Catherine at work in her dairy adding the spores of Penicillium Roqueforti that make it blue. The result is an award-winning full flavoured and creamy textured cheese with a wonderful bite and a sweet tang. Read more
Suffolk Gold is a light crumbly farmhouse cheese with a beautiful golden colour. Katharine and Jason Salisbury, the founders of Suffolk Farmhouse Cheeses, installed a dairy on their farm near Needham Market in 2009, where Katharine handmakes their cheeses from the pasteurised milk of their robotically milked Guernsey and Jersey herd. Suffolk Gold’s colour is a delightful peculiarity of Guernsey milk. The flavour is creamy and buttery with a light tang. Read more
Suffolk Blue is a luxuriously creamy lightly blue-veined cheese. It is handmade at Whitegate Farm in Creeting St Mary, Suffolk, alongside East Anglian favourite Suffolk Gold. Here, husband and wife team Katharine and Jason Salisbury, the founders of Suffolk Farmhouse Cheeses, have installed a robotic milking system for their herd of Guernsey and Jersey cows. The rich pasteurised milk from these cows gives their cheeses a delightful buttery flavour. Katharine adds Penicillium Roqueforti spores to her Suffolk Blue curds then pierces the cheeses after a week to encourage veining. Summer-made cheeses are often naturally bluer than winter-made ones. Nonetheless, soft and sumptuous Suffolk Blue delivers subtle flavours throughout the year. Read more
With its distinctive yellow wax coating, Norfolk Mardler is one of the most eye-catching in our wall of cheese. Inside, its paste is bright white and firm with a delicious creamy taste and subtle hint of goatiness. Sam Steggles began making cheese in 2009 after buying ten milking goats while on holiday in Cumbria. Fielding Cottage, his business, now has a purpose built cheeseroom and around 800 Saanen, Toggenberg and Alpine goats. Read more
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. Read more
Norfolk White Lady is a full fat, Brie-style cheese produced by Jane Murray at Willow Farm Dairy just outside Norwich. Made from pasteurised ewe's milk, it has a bloomy white rind and pale ivory paste. The creamy texture and rich flavour of this mould-ripened cheese develop with age. Its taste is slightly sharper than traditional Brie due to the natural tanginess of ewe's milk. Warm it at room temperature for at least an hour to enjoy at its oozy best. Read more