Goat’s Cheese Tasting to Celebrate Goat’s Milk Appreciation Week
A tasting to celebrate Goats’ Milk Appreciation Week 25th to 31st May 2026 with award-winning goats’ milk cheesemaker, Roger Longman of White Lake Cheese, Alan Whiston from Delamere Dairy, Gary Yeoman from the MGA and the Academy’s Matthew Luke.
Additional information
| Location | Online |
|---|---|
| Date | 28th May 2026 |
| Time: | 7pm – 8.00pm BST |
Join us for this special tasting to celebrate the wonderful world of British goats’ cheeses. We want to show you how delicious they are and how different they can be in terms of flavour, texture and appearance. The cheesemakers will talk to you about the cheeses, as well as introduce you to their dairies and their goats.
As part of the evening, Matthew Luke will lead a discussion with the cheesemakers exploring the nuances of maturing goats’ cheeses — how time, care, environment and technique can shape flavour, texture and character. This year also marks an exciting milestone, as Rachel from White Lake Cheese enters the Affineur of the Year competition for the first time, highlighting the growing recognition of expertly matured goats’ cheeses in the British cheese world.
Order Cheese To Taste Along
To accompany this talk you can order a box of the cheeses being spoken about event from White Lake Cheese for £30.00 (price includes p&p*). To order your box please follow this link and ensure that you order by 5pm on Wednesday 20th May to get your cheeses in time for the tasting.Â
Cheeses to taste:
·       Glaston Tile
·       Shilling
·       Kingfisher Blue
·       Rachael Reserva
·       Delamere Dairy medium goat’s cheese
* available for mainland UK delivery only. Â Â Â Postage & Packing will be applied, and then deducted at checkout.
Tasting along is completely optional.
Even if you’re joining from outside the UK or don’t have the cheeses to hand, you’ll still enjoy an evening full of expert insight into goat’s milk cheese styles, cheesemaking methods, and the ageing techniques that shape flavour and character.
This tasting is brought to you by the Milking Goat Association (MGA). The MGA aims to increase awareness and promote the benefits of drinking and using goats’ milk products to consumers to encourage more awareness and consumption. It also aims to challenge consumers’ perceptions around the flavour of goats’ milk products as well as highlight its nutritional values.Â
Your Hosts
Gary Yeomans, Chairman of the Milking Goat Association
Gary Yeomans is the chairman of the Milking Goat Association. He has been a dairy goat farmer for over 20 years and his farm is located near to Abergavenny in south Wales. He supplies nearby Abergavenny Fine Foods with his goats’ milk, which is used to make fresh goats’ cheese.Â
Roger Longman, Proprietor & CEO – White Lake Cheese
Roger is a third-generation farmer and cheese making started way back in the 1930s with his grandfather. White Lake’s home is set at Bagborough Farm – just near to the Glastonbury Festival site, in Pylle, Somerset. The milk used to create their wonderful goat’s cheeses is provided by Roger’s own beloved herd – primarily French Alpine goats.
Every cheese created at White Lake is the result of a non-stop whirlwind of experimentation and revolution. They love trying new things, new methods and new recipes, constantly seeking ways to evolve its family of cheeses.
Now producing a plethora of amazing award-winning goat, sheep and Guernsey cow milk cheese; White Lake is a place of constant transformation and creativity where striving for excellence has become the norm. White Lake is a family of like-minded cheese enthusiasts with a passion for creating the best cheese possible.
Alan Whiston, Operations Director – Delamere Dairy
Alan started in the dairy Industry back in 1981 as a dairy worker, attending Reaseheath agricultural college in the late 80’s early 90’s, sponsored by Dairy Crest. Primarily a blue cheese maker by trade (Blue Stilton), he has worked his way through various levels of supervisory and management roles over the years. Alan has lots of experience in regional territorial cheese, having worked at Butlers Farmhouse Cheeses in Lancashire for a number of years as well as highly automated volume cheddar, having worked with Milk Link on various projects at Taw Valley. More recently, Alan has been less ‘hands on’ with cheesemaking and more about general site management for a vast array of projects. For the last 13 years, Alan has been on the board as Operations Director at Delamere Dairy, primarily known in the trade for its award-winning goats’ milk and cheese products.
Matthew Onuki Luke
Matthew brings nearly a decade of London cheesemongering experience to the role. He began at Paxton & Whitfield’s Jermyn Street shop before joining Buchanans Cheesemonger, where he honed his affinage skills and developed a passion for selecting and ageing young cheeses to his precise standards. His work gave him deep, sometimes delightfully niche, knowledge across cheese styles — supplying cheeseboards to Michelin-starred restaurants and collaborating closely with UK cheesemakers, including making cheese at several dairies.
A cheese-awards judge and active voice in the artisan community, Matthew relocated to Plymouth in 2025 and now brings his expertise and enthusiasm to the South West.
