This is a washed curd cheese similar to something you may find in the Champagne region of France. It is made from Guernsey cow’s milk which is sourced from a neighbouring farm, giving this cheese a golden hue and creamy flavour; it is washed in Somerset Cider Brandy and matured for approximately 4 weeks. Leaving this cheese to age slightly longer will develop the flavours to a more distinct and pronounced level while the texture becomes more soft and creamy.
Made with pasteurised milk and vegetarian rennet. From their home at Bagborough Farm - just near to the Glastonbury Festival site, in Pylle, Somerset - White Lake produces amazing award-winning goat’s, sheep and Guernsey cow milk cheese. The milk they use to create their wonderful goat’s cheeses is provided by their own beloved herd - a mix of Toggenburg, British Alpine and Saanen goats. A local Guernsey herd provides their cow’s milk, and their sheep’s milk comes from another well-trusted farm not too far away.