Driftwood

First set up in 2004 by Pete Humphries and Roger Longman, White Lake Cheese is based at Bagborough Farm, close to the Glastonbury festival site, in Pylle Somerset. The company makes a wide range of cheeses using milk from its own mixed herd of Toggenburg, British Alpine and Saanen goats, as well as Guernsey cow and sheep’s milk sourced from nearby farms.

The log-shaped Driftwood was first made in 2009 as an alternative to a pyramid-shaped goat’s cheese made by the company. The cheese is made with thermised milk, which is predominantly lactic set and ladled into moulds. The logs are sprinkled with ash after de-moulding and develop a wrinkly appearance from the growth of geotrichum yeasts as they mature.

The rind changes in colour from silvery to green and blue as it ages. The paste is white with citrus and earthy and peppery notes.

White Lake recommends a light pinot noir or white Sancerre. Or try a rose with plenty of red berry notes.