Norfolk Pinkfoot

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New from Ferndale Dairy

• Norfolk Pinkfoot is a young, crumbly, tangy cousin to Norfolk Dapple.
• Made from excellent whole raw cows’ milk from Abbey Farm Dairy in Binham, assuring reliable quality.
• When making Pinkfoot, the curd is allowed to ripen for a lot longer, slowly acidifying over more than 12 hours before it is potted up and put into the presses. By slowing down this process the cheese achieved a crumblier texture with a tarter flavour.
• The cheese is matured in cloth bandages affixed with butter, for a minimum of two months.
• The cheese has an attractive orange colour which will help it stand out in delicatessens or on cheeseboards.
• An excellent “picnic cheese” or “cheeseboard cheese”, worth tasting for its own sake or with simple food pairings

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!