East Anglian dairies celebrate success at 2017 British Cheese Awards
- Credit: Nortons Dairy
East Anglian dairies are celebrating successes at the 2017 British Cheese Awards.
Nortons Dairy in Frettenham, outside Norwich, which marks its tenth anniversary this year, won the best Flavour Added Cheese category for its St Swithins Soft with Lavender, while its new natural yogurt also picked up a bronze medal.
Owner Emily Norton said: 'This award could not have come at a better time for us. To win this national recognition is credit to the hard work of the family, staff and customers who have supported us over the years'.
The Norton family make St Swithins Soft cheese on the farm using only milk from their own small herd of Brown Swiss dairy cows, milked through a voluntary milking system.
'We pride ourselves on creating a high welfare system for our cows,' said Emily. 'We focus on providing the cows with all the comforts they could need, from the best grass and fresh water to a comfortable straw bed in the winter. Good stuff in makes great stuff out.'
Other Gold awards were won in the Waveney Valley, with Fen Farm Dairy in Bungay winning the accolade for Baron Bigod, hand-made from the farm's raw Montbéliarde cows milk. Meanwhile, the same milk is used by White Wood Dairy, based in Ditchingham, which also won Gold for its St Jude cheese.
The awards took place at the Royal Bath and West Show in Somerset, with almost 1,000 cheeses entered by 144 cheesemakers across the country. Judges scored the cheeses on presentation, texture, aroma, flavour and balance.