What on earth to write about for N?
Thankfully I went into the Co-op and chanced upon N for Norfolk White Lady Cheese!
Norfolk White Lady is a soft white Ewe's milk cheese made by Becky Enefer on her farm at Hockwold near Thetford in Norfolk. Similar to a brie but richer and stronger
The Enefer family have had 4 generations on their farm. First rented in 1930 and bought in 1954. The farm is now run by Nathan and wife Linda and their son Lee and his wife Becky and their sons.
In 2021 they made the decision to diversify further and purchased a small cheese company. Becky gave up her job to begin making cheese on the farm in a barn converted to a modern cheesemaking facility.
I found this online about the original cheese maker Jane Murray
‘Initially, I started milking a handful of Friesland dairy sheep in 1986, which soon increased to a flock of 60. After nearly a year of trying to develop a cheese recipe, with varying success, I eventually started production of Norfolk White Lady in 1999. This was the first cheese produced commercially in Norfolk and the county name was naturally included in the name of the cheese. “White Lady” was chosen because my sheep were my white ladies in the surrounding black fen, the cheese has a bloomy white surface mould & I was one of very few “lady” cheesemakers.
The following year I developed the recipe for the hard, manchego styled Wissington cheese. This name was chosen due to the dominance of the Wissington sugar beet factory on the skyline of the surrounding fens. In 2008 I sold my dairy sheep & relocated the cheese business to Deopham, where I developed the mild & creamy Deopham Blewe. After 23 years of increasing cheese making success, I sold my business at the end of 2021 & looked forward to retirement.’
Wilton Farm now produce two cheeses - the Norfolk White Lady and Wissington - a hard cheese also made from ewes milk . They sell through farm shops in Norfolk and Suffolk and to the wholesaler who supply East of England Co-op.
I'd never tried a cheese made from ewe's milk so this was an interesting taste-test. I found it much firmer than a Brie - even after being out of the fridge to come to room temperature. It has a lovely flavour when eaten on it's own but on top of one of my home made Suffolk rusks the flavour disappeared.
My overall view is that it's nice but not really worth the cost.
When I first looked I thought it was going to be N is for Norfolk and was thinking "what is Sue going to say about Norfolk"! I have never tried the cheese. I will look out for it in the East of England Co-op to see if they sell it.
ReplyDeleteThe cheese was handy for the letter N - I didn't want to mention Norwich City FC!
DeleteOh God no!
DeleteWell, that was handy! I can’t remember, but did you ever get round to buying the Suffolk cheese Baron Bigod? We bought a round last week even though it now costs over £11 in the Petworth cheese shop but I love a small slice, really not much more than a sliver, at room temperature with a juicy local pear and some local walnuts which I crack at the table and altogether makes for a lovely dessert - from the French desservir to clear the table, not desert which is the sandy stuff! Sarah in Sussex
ReplyDeleteYes I tried Baron Bigod - it was very good
DeleteIt does sound nice - I love different cheeses. Your home made rusks sounds very good too. xx
ReplyDeleteInteresting as a taste test but I wouldn't bother again
DeleteI've never seen either of those cheeses but they look so good. Well done for getting so far in the alphabet, Sue, I completely ran out of steam !
ReplyDeleteSo sad to see the end of your blog - perhaps you will be back sometime
DeleteThat sounds rather nice. We tried the Baron Bigod and liked it but as we live nowhere near Suffolk we shan't be trying Norfolk White Lady - shame!
ReplyDeleteBaron Bigod was much better than this one so you are not missing much. Although it was interesting to try sheep's milk cheese.
DeleteThere's not many cheeses I don't like. Cheese is pricey, but at least there's no waste.
ReplyDeleteAlison in Wales x
This one was a bit too pricey - The daft things I do for blog post!
DeleteI love your cheese posts, good to see a new try. Maybe eat it w apples? Some of these soft cheeses take a really long time to ripen too, leave it on the counter for a week or so?
ReplyDeleteI love cheese and apples, or cheese and a pear or even cheese and grapes!
DeleteThe farm being a family operation must do quite well. Producing farm to table product is always impressive. The quality of products is generally outstanding. That said, I also prefer stronger cheese. Brie is not a favorite.
ReplyDeleteNo Brie isn't a favourite of mine either but good to try a sheep's milk cheese.
ReplyDeleteI enjoy a good, ripe Brie, but sometimes sheep's milk can be a bit earthy for me, but I'll always give it a go first.
ReplyDeleteBig cheese lover here.
ReplyDeleteGod bless.
I never associate East Anglia with cheeses. I like a lovely strong Cheddar or Red Leicester myself
ReplyDeleteNow, I know I have left two comments here. I have never tasted ewe's milk cheese. It would be an interesting thing to try.
ReplyDelete