The Cheesemonger’s Notes
A pressed, crumbly Norfolk cheese with the charm of Wensleydale and the backbone of Cheddar
Produced in North Norfolk by Mrs Temples Cheese
Walsingham is a Norfolk-made, pasteurised cow’s milk cheese with a crumbly texture and a fresh, lightly tangy flavour. Often compared to a cross between Wensleydale and Cheddar, it is a versatile British cheese ideal for cheeseboards, cooking, and everyday eating
Walsingham is a pressed and matured cheese made with pasteurised cow’s milk, created to deliver a crumbly, satisfying texture and a flavour profile that sits beautifully between two British favourites: the gentle dairy freshness of Wensleydale and the deeper savoury warmth of a young Cheddar.
Made in Norfolk, Walsingham is matured to develop structure and character without tipping into harshness. The paste is pale and firm, breaking cleanly with a natural crumble that makes it a joy to serve and portion. It’s the kind of cheese that feels properly “traditional” on the plate—honest, dependable, and quietly moreish.
On the palate, it starts with clean, creamy milk notes and a light lactic tang, then builds into a fuller, rounded savouriness. You get a gentle sweetness and brightness up front (that Wensleydale-like lift), followed by a firmer, nuttier depth as it finishes (the Cheddar-style backbone). The result is balanced, versatile, and incredibly board-friendly.
This is a cheese that earns its keep: easy to love, easy to pair, and ideal when you want something with real character that won’t dominate everything else. It’s just as at home alongside chutneys and crackers as it is melted into cooking or tucked into a proper sandwich.
Cut to order at The Norfolk Deli, every piece is prepared fresh to ensure the best condition when it reaches you.
Perfect Pairings
• A classic ploughman’s with pickle or sweet onion chutney
• Apple chutney, ale chutney, or a gentle spiced chutney
• Oatcakes, water biscuits, or crusty bread
• Norfolk ales, crisp cider, or a medium-bodied red
Ideal Uses
• A brilliant all-rounder for cheese boards
• Crumbled over salads and baked potatoes
• Grated into toasties, savoury scones, or pasta bakes
• The backbone cheese in a ploughman’s or sandwich
Why We Stock It
Walsingham is one of those rare cheeses that ticks every box: approachable, characterful, and wildly versatile. It gives customers something familiar in style, but with a Norfolk identity—and it performs just as well on a board as it does in everyday eating.
Not sure if this is the right cheese for you?
Read our Hard Cheese Guide or learn how to talk to your cheesemonger