What on earth to put in writing about for N?
Fortunately I went into the Co-op and chanced upon N for Norfolk White Woman Cheese!
Norfolk White Woman is a smooth white Ewe’s milk cheese made by Becky Enefer on her farm at Hockwold close to Thetford in Norfolk. Just like a brie however richer and stronger
The Enefer household have had 4 generations on their farm. First rented in 1930 and acquired in 1954. The farm is now run by Nathan and spouse Linda and their son Lee and his spouse Becky and their sons.
In 2021 they made the choice to diversify additional and bought a small cheese firm. Becky gave up her job to start making cheese on the farm in a barn transformed to a contemporary cheesemaking facility.
I discovered this on-line concerning the unique cheese maker Jane Murray
‘Initially, I began milking a handful of Friesland dairy sheep in 1986, which quickly elevated to a flock of 60. After practically a yr of attempting to develop a cheese recipe, with various success, I finally began manufacturing of Norfolk White Woman in 1999. This was the primary cheese produced commercially in Norfolk and the county identify was naturally included within the identify of the cheese. “White Woman” was chosen as a result of my sheep had been my white women within the surrounding black fen, the cheese has a bloomy white floor mould & I used to be one among only a few “woman” cheesemakers.
The next yr I developed the recipe for the onerous, manchego styled Wissington cheese. This identify was chosen because of the dominance of the Wissington sugar beet manufacturing unit on the skyline of the encompassing fens. In 2008 I offered my dairy sheep & relocated the cheese enterprise to Deopham, the place I developed the delicate & creamy Deopham Blewe. After 23 years of accelerating cheese making success, I offered my enterprise on the finish of 2021 & seemed ahead to retirement.’
Wilton Farm now produce two cheeses – the Norfolk White Woman and Wissington – a tough cheese additionally created from ewes milk . They promote by farm outlets in Norfolk and Suffolk and to the wholesaler who provide East of England Co-op.
I would by no means tried a cheese created from ewe’s milk so this was an attention-grabbing taste-test. I discovered it a lot firmer than a Brie – even after being out of the fridge to come back to room temperature. It has a beautiful flavour when eaten on it is personal however on high of one among my handmade Suffolk rusks the flavour disappeared.
My general view is that it is good however probably not price the fee.
Again Tomorrow
Sue
