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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!
KEY FACTS
| Age | 2 months |
| Country Of Origin | England |
| Milk Type | Cow |
| Organic | No |
| Pasteurisation | Unpasteurised |
| Region | Norfolk |
| Strength Of Cheese | Fresh & Milky |
| Style Of Cheese | Hard |
| Vegetarian | Yes |