White Lake - Sheeps' Milk Cheese


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:
World Cheese Awards 2015 – Bronze