East Anglian Cheese

Baron Bigod

Baron Bigod is an exquisite soft brie-style cheese made in Suffolk at Fen Farm Dairy near Bungay. Jonny and Dulcie Crickmore use the raw rich milk from their Montbéliarde cows to handmake this gold medal winning cheese to a traditional French recipe. The taste is delicate at its centre with yoghurt acidity. Towards its white bloomy rind, which develops over eight weeks of salting and aging, the flavour becomes creamier and richer with aromas of earth and mushroom. Read more

£7.95

St Jude

St Jude is a sumptuous soft cheese with a dense creamy texture, delicate rind and complex milky flavours of butter and fresh grass. It is produced by Julie Cheyney at White Wood Dairy at Fen Farm in Bungay, Suffolk. Like Fen Farm Dairy’s Baron Bigod, St Jude is made from the raw protein-rich milk of the farm’s Montbéliarde cattle, traditionally used for Alpine cheeses such as Comte and Vacherin. Maturation takes place at Neal’s Yard Dairy, where the cheeses are carefully packed into wooden boxes for sale. Read more

£7.55

Norfolk Dapple

Norfolk Dapple is a cheddar-style cheese made by Ferndale Cheeses in Norfolk. Maker Arthur Betts uses unpasteurised cow’s milk from a local herd of pedigree Holstein-Friesians and traditional ‘cheddaring’ methods to create this rich and round cheese with a hint of nuttiness. Its namesake dappling develops on the truckles’ cloths while it matures for between five and eight months. Read more

£6.25

Norfolk Tawny

Norfolk Tawny is a semi-hard cheese with a texture similar to Caerphilly but a taste all of its own. Maker Arthur Betts of Ferndale Cheeses washes this cheese in Stoatwobbler beer from nearby Beeston Brewery. This imparts a subtle ale flavour. It also helps to ripen the cheese and creates a distinctive texture to the rind. Arthur’s award-winning cheese is based on Taleggio from Italy and is made from local unpasteurised milk. Read more

Smoked Dapple

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. Read more

£6.95