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Mrs Temple’s cheese is hand-made using milk from the award-winning Chalk Farm Herd, bred and nurtured by John Temple for over fifty years. Catherine Temple works with husband Stephen and together they have really put Norfolk cheese on the map.
An old cowshed on the family farm has been converted to house the dairy, preserving a working historic farm building, with a new sustainable biomass boiler to provide heat for the process. The business has a living link to the landscape, keeping the dairy cows that graze the meadows along the banks of the River Stiffkey viable.
Their cheeses include: Wighton: a soft cheese made to a fenland recipe, the curds drained in basket moulds for 24 hours before being dusted with salt. Binham Blue: nutty, creamy and delicious. Melton: made to a mozzarella recipe, the curds are kneaded and stretched by hand. Walsingham: a pressed matured cheese, slightly crumbly and tangy like a Wensleydale. Ideal for a real Norfolk ploughman’s lunch! |
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