Walsingham Cheese

Copys Green Farm, Wighton, Holkham Estate, North Norfolk. The reach of Catherine Temple’s cheeses has been an extraordinary Norfolk success story for the best part of decade. Made at Copys Green Farm at Wighton using milk from the Chalk Farm herd of Holstein Friesians and the Copys Green herd of Swiss Brown cows, the handmade cheeses were developed to offer a Norfolk cheeseboard. The farm generates hot water using biomass not fossil fuels and use heat generated by biomass boilers for their processes. Waste is recycled to fertilise the land, they use minimal packaging and a high proportion of cattle food is produced on the farm. Walsingham is an artisan pasteurised cow’s milk cheese. The cheese is matured with a slightly crumbly texture and has been described as a cross between Wensleydale and Cheddar. 150g portion

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