White Lake - Sheeps' Milk Cheese


DSC_0136-pave-cobble[s].jpg

PAVÉ COBBLE

Supreme Champion of 2017
A lactic style Ewes milk. This cheese is ashed and in the shape of a flat-topped pyramid. It has a creamy slightly citrus flavour and should show some surface ripening unless it is allowed to dry as it ages.
The appearance should also change from a wrinkled silvery grey when young to a thicker more natural mold rind dominated by greens and blues. The cheese has been named Pavé Cobble by Roger a keen cyclist, as a homage to the difficult and famous cobbled cycling stages. Such as the Paris Roubaix.

Milk : Sheep
Unpateurised : Yes (Thermised)
Rennet : Vegetarian
Style : Soft
Weight : 200g
Origin: Somerset

Awards: British Cheese Awards Supreme Champion,
Best Fresh Cheese, Best English Cheese & Best Specialist Cheese Maker

 

Bagborough-Brie.JPG

LITTLE SHE

Created using sheeps’ milk sourced from just down the road from White Lake’s home at Bagborough Farm, Little She is a soft, white, Brie-style cheese. Unpasteurised, artisan ewes’ milk cheese that simply melts in the mouth.

Milk : Sheep
Unpateurised : Yes (Thermised)
Rennet : Vegetarian
Style : Soft
Weight : 140g
Origin: Somerset

Awards:
2015 British Cheese Awards - Bronze

 

PECORINO BRITANNICO

Traditionally, Pecorino is the name of a family of hard Italian cheeses made from ewe's milk. White Lake’s Pecorino Britannico is a British-made version of this Italian favourite, made with raw sheeps’ milk. A hard, compact artisan cheese with caramel-like taste reminiscent of toasted almonds.

Milk : Sheep
Unpateurised : Yes (Raw)
Rennet : Animal
Style : Hard
Weight : 2kg
Origin: Somerset

 
White-Lake-5.jpg

SHEEP RUSTLER

Since we launched Sheep Rustler in 2015, it has taken the cheese world by storm.  Created using the same recipe as our award-winning, Rachel, Sheep Rustler is made using thermised ewes’ milk, then aged for around three months. The result is a semi-hard cheese with a medium, mellow flavour that is slightly nutty with a hint of caramel. Our cheesemaker, Russell, made the first batch and so Sheep Rustler got its name.

Milk : Sheep
Unpateurised : Yes ( Thermised )
Rennet : Vegetarian
Style : Semi-Hard, Washed Rind (Brine)
Weight : Approx 750g
Origin: Somerset

Awards:
British Cheese Awards 2017 - Best Modern British Cheese
World Cheese Awards 2015 – Bronze