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. Read more
The Norfolk alternative to Gruyere - a perfect cheese for slicing, grating and cooking too.
Country of Origin
We’ve hand-selected these great items that would go perfectly with Well's Alpine
Our wine expert, Katie Goodchild from Heritage Wines recommends Trevibban Mill Constantine 2018 -
"A pairing with Trevibban Mill Constantine 2018 was sublime! The wine’s nutty, buttery, honeyed and rich fruit character complemented those similar flavours found in Well’s Alpine."
Well's Alpine was featured in our cheese club selection in July 2020 and we were delighted to host an online cheese tasting with cheese expert Sam Wilkin, head cheesemonger at The Cheese Bar London and host of the Cellarman podcast. Watch the video below to find out what Sam made of this wonderful cheese made in North Norfolk.