Norfolk Pinkfoot

A crumbly, tangy raw milk cheese with bold colour and real character

Norfolk Pinkfoot is the bright, spirited young cousin of Norfolk Dapple – a raw milk, clothbound cheese that celebrates Norfolk’s cheesemaking heritage while nodding respectfully to one of Britain’s greats.

Inspired by the traditional recipe for Appleby’s Cheshire – the last remaining farmhouse raw-milk Cheshire – Pinkfoot takes that classic crumbly, zesty style and gives it a distinct Norfolk edge. The result is a cheese that honours its roots while standing confidently in its own identity: brighter, tangier, and unmistakably from Norfolk.

Made using raw whole milk from Abbey Farm Dairy in Binham, the cheese begins with a deliberately slow 12+ hour curd ripening to amplify acidity and texture. The curds are then pressed, wrapped in buttered cloth, and matured for a minimum of two months to develop its lively flavour and signature crumbly structure.

Its bold, naturally orange hue makes it jump off any cheeseboard, while its flavour offers a refreshing burst of tartness, a clean raw-milk freshness, and that youthful vibrancy that sets it apart.

Perfect for:

• adding colour and character to cheeseboards

• ploughman’s lunches and picnics

• crumbling over salads, roasted veg, or soups

• pairing with crisp Norfolk ciders or a chilled Bacchus

If you love the heritage of traditional British territorial cheeses but want something with local Norfolk personality, Pinkfoot delivers in every bite.

Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!