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!
Milk
Cow
Pasteurisation
Unpasteurised
Vegetarian
No
Country of Origin
Norfolk, UK
Strength
Strong
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 >
© 2022 Slate. All rights reserved. Built by Fork | Powered by Shopify
Registered Address: Slate Cheese Limited, 138 High Street, Aldeburgh, Suffolk, IP15 5AQ. Registered Company Number: 10305457. VAT Registration Number: 249907562. Slate is a trading name of Slate Cheese Limited.
