Wells Alpine

The Basics

Make

Hard cooked

Sub Make

Alpine style

Post-Make

Wrapped, Rolled or Processed

Sub Post-Make

Artificial (plastic coating, wax coat, matured in vacuum pack)

Typical age profile

6 - 8 months

Approximate weight(s)

4kg

Dimensions

Diameter	20cm
Height

Geographical origin

Wighton, near Wells- next- the- Sea, Norfolk

Protected status

N/A

Species of milking animal

Cow

Breed of cow

Brown Swiss

Raw/pasteurised milk

Pasteurised

Vegetarian/animal rennet

Vegetarian

Commonly encountered variations

None

The Story

Wells Alpine is a hard continental style cheese that was developed after Catherine and husband Stephen went on a cycling holiday to Jura, at the foothills of the French Alps. They learnt how to make Comte, which gave them the skills to develop the alpine cheesemaking technique. Brown Swiss cows were introduced to Copy’s Green farm and Wells Alpine was born! Wells Alpine takes it’s name from the nearby town of Wells-next-the -Sea. Wells Alpine has won Bronze the British Cheese Awards, and in 2023 Bronze at the Artisan Cheese Awards.

Catherine and Stephen use sustainable and responsible cheesemaking techniques to develop their cheeses. Biomass technology fuels the energy at the farm, using an anaerobic digestor (which uses farm waste) to generate heat, hot water and electricity. They were granted Green Farmers of the Year in 2006 and since then have adopted regenerative farming methods, reducing tillage, the use of fertilizers and sprays, promoting a better soil microbiome using cover crops. Commended in the CREAM Climate Sensitive Agriculture Awards 2023 and winners of Livestock Award from Aylsham Agricultural Association 2023.

The Character

Wells Alpine has savoury and nutty aromas, buttery and sweet flavours with a acidic tangy finish. The crystalline crunch to the texture contrasts perfectly with the rich yellow cheddar-like paste.