Mrs Temple’s Cheese
Stephen Temple inherited a dairy farm, at a time when the industry suffered depressed prices: Catherine Temple chose to help by drawing on her childhood cheesemaking experiences on her family farm in Stilton country. “Binham Blue” rapidly became recognised a “must eat” Norfolk delight. Stephen Temple then established an anaerobic digester to produce energy and hot water from the whey- enabling “carbon neutral” Norfolk cheeses. They have won many industry and environmental awards for their activities in sustainable agriculture. A range of hard and soft pasteurised cow’s milk cheeses made from the milk of our own Copys Green herd of Brown Swiss. Creamy soft Wighton, nutty Wells Alpine, Binham Blue, Rind washed semi-soft Gurney Gold, and Walsingham- perfect for a Norfolk ploughman’s lunch. The cattle are extensively grazed and fed largely on homegrown forage crops, including nitrogen fixing alfafa, roots and grains. Soil health is important to us, and energy sources renewably-generated.