Smoked Dapple

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Ferndale Cheeses’s Norfolk Dapple spends at least twelve hours in a bespoke refrigerator with the smoke of oak wood pellets to become Smoked Dapple. The result is multiple layers of flavour. We love the balance of smokiness, richness, roundness and nuttiness. The ‘dapple’ on this cheese is the beautiful speckling of colours that develop on this clothbound cheese as it matures for between five and eight months. More information (including allergens) >

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Jannette says …

Enjoy smoky notes of bonfire night with this wonderful Norfolk cheese!

The cheesy details

Style
Hard

Milk

Cow

Pasteurisation

Unpasteurised

Vegetarian

No

Country of Origin

Norfolk, UK

Strength

Strong

Great additions

We’ve hand-selected these great items that would go perfectly with Smoked Dapple

More information

Ingredients & Allergens

Ingredients: Cheese (milk).
Allergen advice: for allergens see ingredients in bold.

Tasting Notes

Norfolk Tawny, Norfolk Dapple, and the seasonal special, port-infused Ruby Dapple. Elinor Betts has been cheese making for nearly two decades and was joined in the business by her son Arthur a couple of years ago. You can find out more about cheese making at Ferndale Cheeses on our blog >

Customer Reviews

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G.S.
Norfolk Smoked Dapple Cheese

Very impressed with the quality and taste of the cheese. Definitely one that I will be ordering again. Excellent service from Slate - highly recommended