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
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
Clare and John are always thrilled by the opportunity to get hands-on making cheese and made a visit to Ferndale Cheeses in July 2018.
Ferndale Cheeses is the family-run producer of local East Anglian cheeses Smoked Dapple as well as 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 >