10 Top Norfolk Cheeses and Paired Local Produce Nearby

Norfolk might not be the first place that comes to mind when you think of great cheese, but we believe it absolutely deserves to be. This list is not a definitive ranking, nor is it an attempt to crown winners. It’s a reflection of our personal tastes, our experiences with local producers, and the cheeses we return to time and again. We encourage readers to explore beyond this list, to taste widely, and to support local dairies wherever possible – both here in Norfolk and beyond.

This article began its conception in our brains during conversation over a glass of Primitivo, reminiscing about late evenings on our travels in Italy when a bottle of wine, some bread, a wedge of cheese and the right company were all we needed. The truth is, with the quality of produce being made in Norfolk today, we don’t need to be abroad to recreate that feeling. Whether it’s a Friday night at home or a picnic with friends, a great local cheese can be the centrepiece of something just as memorable. These are the ten we’d happily open a bottle for.

Our Favourite Norfolk Cheeses From Local Dairies

Baron Bigod – Fen Farm Dairy (Bungay):

This is arguably East Anglia’s most famous cheese, a bloomy-rind Brie de Meaux-style that has outshone even its French counterparts in UK shops and restaurants. Handmade with raw Montbéliarde cow’s milk at Fen Farm Dairy, Baron Bigod boasts a silky golden interior and a rich, mushroomy rind that softens beautifully at room temperature. It’s so well regarded that some British retailers now report customers prefer it to imported brie, and it was named “Best British Cheese” for two years running by the Guild of Fine Food.

It also happens to be our personal favourite on this list. Fen Farm’s roadside self-service shed, just metres from the cows themselves, is a brilliant place to pick some up fresh. It’s stocked daily and open to visitors year-round, making it easy to grab a wheel and browse the farm’s own raw milk, cultured butter and skyr while you’re there.

Pair with: For a near-perfect local match, try a chilled glass of Flint Vineyard’s Fumé. Just a few miles from the dairy, this Bacchus-based white wine offers crisp citrus and subtle oaky depth, cutting through the cheese’s richness while highlighting its creamy complexity.

Binham Blue – Mrs Temple’s Cheeses (Wighton):

Norfolk’s iconic blue cheese, Binham Blue is the flagship creation of Catherine Temple, made on her family farm at Copy’s Green using milk from a herd of Brown Swiss cows. Named after the nearby village of Binham, home to one of Norfolk’s most peaceful and atmospheric historic sites, Binham Priory, the cheese carries with it a strong sense of place.

This semi-soft blue has a lovely creamy texture and gentle blue veining. Mellow and less salty than a Stilton, it finishes with a rich buttery note that wins over even those new to blue cheese. It’s a favourite among chefs for cooking, especially for sauces and tarts, as it melts smoothly without losing its flavour. Binham Blue is a regular at farmers’ markets across the east and a staple on cheeseboards in Norfolk and beyond.

Pair with: Try Binham Blue with something sweet or malty to contrast the tang. A drizzle of Norfolk wildflower honey or a sip of a robust local ale, such as one from Wildcraft Brewery, brings out the cheese’s creamy richness and makes for a well-balanced bite.

Norfolk Dapple – Ferndale Farm (Little Barningham):

The Norfolk Dapple is a traditional clothbound hard cheese often compared to a good farmhouse Cheddar. Made with unpasteurised cow’s milk and aged in muslin, it develops the dappled grey rind that inspires its name and a nutty, savoury depth of flavour. Firm and crumbly in texture, it’s the kind of proper Norfolk cheese that locals return to time and again. It has picked up multiple awards at the British Cheese Awards and remains a dependable presence in farm shops, delis and food halls across the county.

This is a cheese that speaks clearly for itself, but it pairs especially well with equally thoughtful local produce. We recommend serving it with a spoonful of Candi’s Chutney, made just up the road in North Norfolk using seasonal vegetables and fruit. Their Norfolk Ale Chutney or Red Onion Marmalade sit beautifully alongside a wedge of Dapple and a handful of crackers or fresh crusty bread. For a more substantial platter, add some slices of cured meat from Marsh Pig, whose award-winning charcuterie is handcrafted in Norfolk using British free-range pork and beef.

St. Jude – White Wood Dairy (now in Norfolk):

Originally made in Suffolk, St. Jude has since found a home in Norfolk and a devoted following among cheese connoisseurs. This small, soft cow’s milk cheese has a delicate wrinkled rind and a rich, buttery centre with a mousse-like texture. Handmade in tiny batches using raw milk, it offers a gently savoury flavour with a lingering lactic freshness that deepens as it ripens.

The cheese takes its name from the patron saint of lost causes, a wry nod to the uphill battle of establishing a sustainable artisan dairy in a market dominated by mass production. In practice, though, both the cheese and its maker are anything but a lost cause. St. Jude is now firmly on the map, regularly appearing in some of London’s most discerning restaurants and celebrated by critics as one of the finest soft cheeses being made in Britain today.

Pair with: This delicate, elegant cheese deserves a considered pairing. Try it with a spoonful of The Garden Pantry’s Asparagus Chutney, Norfolk Piccalilli, black olive tapenade, handmade in Norfolk using a short list of honest ingredients. Alternatively, serve a dollop of Tracklements Sticky Fig Relish, while not Norfolk-made, remains our go-to accompaniment for its sweet depth on a few Peter’s Yard Fig and Spelt Sourdough Crackers for crunch and balance. Together, these form the kind of platter that we can all to easily turn into a grazing session alongside a nice wine and good company.

Norfolk Mardler – Fielding Cottage (Honingham):

The region’s most popular goat’s cheese, Norfolk Mardler comes in a distinctive bright yellow waxed truckle. It’s matured for around eight weeks, producing a creamy, rich texture and a smooth flavour that avoids the sharpness often associated with goat’s cheese. It’s approachable and well-balanced, making it a favourite even among those who usually shy away from anything “too goaty.” You’ll spot Mardler at farm shops, delis and market stalls across the county, and for good reason.

We’ll quote ourselves here, “Fielding Cottage and The Goat Shed has been an amazing entrepreneurial addition to the Norfolk countryside, proof that a quality product, personal passion, and savvy business acumen can turn a small farm shed into a bustling marketplace of produce with an amazing café (try the G.O.A.T breakfast) and a year-round calendar of events.” 

This place, along with its produce, kept many supplied during the lockdown in 2020 and we’re so glad to see it go from strength to strength.

Pair with: For a seasonal salad, crumble Norfolk Mardler over fresh rocket and local strawberries, drizzled with balsamic vinegar. To drink, try a splash of Norfolk Cordial’s Red Gooseberry & Elderflower Cordial with sparkling water and ice. Its sweet-sharp balance and floral top notes pair perfectly with the cheese’s mellow tang.

Wensum White – Fielding Cottage (Honingham):

Wensum White is Fielding Cottage’s Brie-style goat’s cheese, a soft, bloomy-rind cheese that has gained a strong following for its mild, creamy flavour and smooth, yielding texture. It’s made with milk from their own goats, handled with care on the family farm, and offers an accessible alternative to stronger goat’s cheeses. Wensum White can be enjoyed young, with its clean, milky core intact, or left to ripen into a soft, spoonable centre with a full, buttery richness.

We always enjoy seeing what Sam and his team at Fielding Cottage are working on. With community walks, Goat Yoga and Pizza in The Paddock, what originally started as a simple place to sell their cheeses has grown into something much more. The Goat Shed now includes a butchery, bakery, kitchen and even a goat milk skincare range, showing their ongoing commitment to diversification and high-quality local produce. While Wensum White and many other Norfolk cheeses can also be found a few miles away at the new Norfolk Foodhall, we highly recommend starting at The Goat Shed itself for its wide range, knowledgeable staff and competitive pricing.

Pair with: Wensum White works beautifully served with a good local chutney and artisan crackers, or baked whole and enjoyed with crusty bread. For a drink, why not treat yourself to a chilled Norfolk dry cider with a tangy finish? Local brewers Woodfordes have Norfolk Adder – the “Cyder with bite!”

Truffled Baron Bigod – Fen Farm Dairy (Bungay):

If you love Baron Bigod (our fav!), the only way to top it is to add truffles. This luxurious version of Fen Farm Dairy’s flagship cheese is made by layering the classic raw milk Brie with a generous seam of black truffle-infused mascarpone through the centre. The result is an indulgent, aromatic soft cheese that combines earthy intensity with rich, buttery softness. 

A top centrepiece for festive cheeseboards and special occasions, the unmistakable aroma and flavour of truffle in this cheese means it needs no elaborate accompaniments. It is bold, elegant, and wonderfully decadent.

Pair with: The pomp and regality of the Truffled Baron Bigod deserves nothing less than bubbles and fizz. Try it with a bottle of Winbirri’s Classic Cuvée, a Norfolk-made English sparkling wine with crisp apple, brioche and citrus notes that cut through the richness while lifting the truffle to new heights. Perfect served from the picnic basket on a romantic date out in Norfolk, serve with a simple fresh baguette – let the pairing speak for itself.

Wissington – Wilton Farm (Hockwold, near Thetford):

Wissington is a hard ewe’s milk cheese and one of Norfolk’s quietly brilliant discoveries. Made at Wilton Farm in Hockwold, near Thetford, it was originally developed by pioneering cheesemaker Jane Murray and is now produced on a small scale by Becky Enefer, using milk from her own flock of Friesland sheep. Its name, a nod to the sugar beet factory that originally dominated the skyline near the farm, connects the cheese to the agricultural landscape that surrounds its evolution.

Wissington matures gradually over several weeks, with its character shifting as it ages. Transitioning from a yoghurt-like creaminess, through to a more savoury, smooth, velvety mouthfeel, before finally revealing a rich and deep umami, full of earthy depth.

Pair with: The best pairings for Wissington depend on how mature your wedge is. For younger cheeses, try something slightly sweet to soften the sharper lactic edge. At mid-maturity, a good Norfolk chilli jam brings warmth and contrast to the savoury notes. When aged past nine weeks, the cheese becomes bold and deeply savoury, and pairs beautifully with something sharp and bright; try a tangy apple pickle to lift the richness and round out the bite.

Norfolk Tawny – Ferndale Farm (Little Barningham):

Norfolk Tawny is a distinctive raw milk cheese washed in local ale during maturation, which develops a tawny-coloured, sticky rind and a bold, savoury character. Produced by Ferndale Cheeses at Little Barningham, it was first created in 2016 and quickly caught attention for its depth of flavour and richly aromatic finish. Slightly softer and more supple than the farm’s clothbound Norfolk Dapple, Tawny offers a creamy yet punchy profile that appeals to those who enjoy a more robust cheese.

The cheese is the result of a long-running collaboration with Abbey Farm in Binham, where the milk is sourced daily. This partnership, rooted in quality and trust, ensures that every batch begins with fresh, locally produced raw milk from a well-cared-for herd just a few miles down the road.

Pair with: A cheese this bold calls for a drink with backbone. For the perfect local match, we recommend a dark porter from one of Norfolk or Suffolk’s excellent microbreweries. Tombland Porter from St Andrews Brew House in Norwich brings roasted malt, cocoa and smooth bitterness to balance the cheese’s creamy savouriness. Alternatively, the Plum Porter from St Peter’s Brewery in South Elmham offers a rich fruitiness that plays beautifully against Tawny’s earthy ale-washed rind.

Copys Cloud – Mrs Temple’s Cheeses (Wighton):

Copys Cloud is a soft, white-rinded cheese made by Mrs Temple on her family farm at Wighton, using milk from their own herd of Brown Swiss cows. At first glance, it resembles a traditional Brie, but it has a milder, more buttery flavour and a smooth, creamy centre that melts beautifully on the tongue. Usually sold at two to three weeks old, Copys Cloud is fresh and approachable, with none of the ammonia sharpness that sometimes comes with longer-aged bloomy cheeses.

It has become a favourite in local delis and farm shops, often chosen for cheeseboards, picnics or relaxed suppers. Its gentle character makes it an easy crowd-pleaser, and the consistency is perfect for spreading or melting without overpowering other ingredients.

Pair with: For a simple dish that lets Copys Cloud take the lead, try this: lightly toast a slice of sourdough, then top with a thick layer of the cheese, a few slices of ripe local tomato, and a pinch of sea salt and black pepper. Place under the grill until the cheese bubbles and begins to brown slightly, then serve warm with a handful of rocket or watercress on the side. This is one of those rare cheeses that shines best when you do very little to it.

So wherever you are in Norfolk, whether it’s a quiet evening in or a table full of friends, let good cheese lead the way. Choose local, taste slowly, and enjoy the moment. Because sometimes, the very best things on the table are just a few miles from home.

Sources: This article was written using a combination of our experiences, tastes and preferences, alongside local producer information, cheese tasting notes, and our views on the best regional food and drink to combine the cheeses with.