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White Lake English Goat Curd
The Basics
| Make | Soft |
| Sub Make | Fresh or Unripened cheese: lactic or rennet set |
| Typical age profile | Two to seven days |
| Approximate weight(s) | 200g, 500g, 2.4kg tubs |
| Geographical origin | Somerset, England |
| Protected status | Brand |
| Species of milking animal | Goat |
| Breed of goat | Toggenburg, British Alpine and Saanen |
| Raw/pasteurised milk | Thermised |
| Vegetarian/animal rennet | Vegetarian |
| Commonly encountered variations | n/a |
The Story
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.
English goat curd is made using thermised milk, which is lactic set and ladled into tubs.
The Character
The cheese has no rind. It has a soft, creamy texture and the flavour is clean and lemony.
Perfect Partners
White Lake recommends Chardonnay. Also try a sparkling Vouvray, which has delicate honey notes that contrast with the acidity of the curd.
References
- [1] - www.whitelake.co.uk – accessed on 20.12.19
- [2] - Information supplied by cheesemaker to the Academy