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) >
Enjoy smoky notes of bonfire night with this wonderful Norfolk cheese!
Country of Origin
We’ve hand-selected these great items that would go perfectly with Smoked Dapple
Ingredients: Cheese (milk).
Allergen advice: for allergens see ingredients in bold.
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 >
Super texture and not over smoked.
Very impressed with the quality and taste of the cheese. Definitely one that I will be ordering again. Excellent service from Slate - highly recommended