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Ellie Betts produces beautiful cheddar-style cheeses, using unpasteurised milk from William Wales near Binham, and the Pointens at Stody. (We sell Pointens milk, yoghourt, cream and ice cream in the shop.) Ellie started by making cheese for her family on their farm at Little Barningham, using milk from their house cow, before deciding to make cheese commercially. Norfolk Dapple is her mature, clothbound cheddar-type, developing its distinctive dappled rind as it ripens; Ruby Dapple has port added; Norfolk Tawny has rind washed four times in ‘Men of Norfolk’ dark ale and is a softer cheese, sold quite young; and Norfolk Carrow has added mustard seeds. Norfolk Dapple has won both silver and bronze medals in the British Cheese Awards. Ellie Betts says, ‘I did quite a lot of research before I created Norfolk Dapple, asking friends and neighbours what sort of cheese they preferred hoping it would be something exotic. But in the end most enjoyed good old fashioned cheddar-style cheese and that’s just what Norfolk Dapple is. Full of flavour and the texture of cheese how it used to be.’ |
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