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.
The Norfolk alternative to Gruyere - a perfect cheese for slicing, grating and cooking too.
Country of Origin
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