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 heads during a 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, or black olive tapenade. Alternatively, serve a dollop of Tracklements Sticky Fig Relish (not Norfolk-made, but a reliable favourite), on Peter’s Yard Fig and Spelt Sourdough Crackers for crunch and balance. Together, these form the kind of platter that can all too easily become dinner.
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’ve seen Fielding Cottage grow from strength to strength over the years, and the quality of their produce is consistently top tier. The Goat Shed farm shop and café next to their dairy has become a real Norfolk favourite. During the 2020 lockdowns, this place kept many stocked with essentials, and now it thrives as a proper rural destination with breakfast specials (don’t miss the G.O.A.T), events, and excellent service.
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’ve bought this multiple times ourselves and love the versatility – it’s one of those cheeses that never lasts long in the fridge. The Goat Shed, where it’s sold fresh, has become a brilliant showcase for all that Fielding Cottage does well: from the cheeses to the on-site bakery and goat milk skincare products. It’s a proper family-run success story.
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, a chilled Norfolk dry cider with a crisp bite is perfect – try Norfolk Adder from Woodforde’s for a refreshing match.
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 once dominated the area, ties the cheese to Norfolk’s farming heritage.
This cheese evolves as it ages – starting creamy and mild, then becoming rich, savoury and deeply umami with age. We’ve found it adds a great dimension to cheese boards when you want something less obvious but just as rewarding.
Pair with: For younger wedges, pair Wissington with a local apple jelly or lightly spiced chilli jam. As it matures, bring in stronger companions – a tangy pickle, crusty bread and a malty porter round it out beautifully.
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, it offers a robust punch and smooth finish, a bit like the big brother to their Norfolk Dapple. It’s a confident cheese for those who like character.
We particularly admire the collaboration that created this one – a partnership with Abbey Farm in Binham where the milk is sourced daily. The result is a cheese that feels deeply rooted in Norfolk, from pasture to pint.
Pair with: A cheese this bold needs a drink with presence. A dark porter like Tombland Porter from St Andrews Brew House or Plum Porter from St Peter’s Brewery in South Elmham both make excellent companions.
Copys Cloud – Mrs Temple’s Cheeses (Wighton):
Copys Cloud is a soft, white-rinded cheese made by Mrs Temple using milk from their own Brown Swiss cows. Creamy, smooth and mild, it’s approachable and fresh with a buttery centre. It’s one we’ve served at gatherings time and time again – perfect for melting, spreading, or just enjoying as it is.
It’s a real people-pleaser, great for guests who want something easygoing but satisfying. This cheese rarely divides opinion – it tends to just quietly disappear from the cheeseboard first.
Pair with: Our favourite lazy lunch: toasted sourdough, Copys Cloud melted over ripe tomato slices, cracked black pepper and a few rocket leaves. Serve warm with a drizzle of good olive oil and a crisp white wine.
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.
