Our visit to White Lake Cheese

We spent a lovely day recently visiting our neighbour here in Somerset, multi-award winning cheese producer, White Lake, headed up by Roger Longman, a third generation farmer who carries on the family tradition of cheese making started by his grandfather in the 1930s. 

Our relationship with Roger and White Lake began as we were looking for a local supplier of whey - a byproduct of cheesemaking - which is the liquid left behind after milk has been curdled and strained to make cheese. A thin pale liquid, whey is used in two of our more unusual ferments - Salad Onions in Whey and Salad Potatoes with Dill. The whey brings a bright, zesty flavour combined with a creaminess to these ferments with a nod to Scandinavian flavours, an interesting talking point for any lunch or dinner spread. 

White Lake Cheese makes goat’s, sheep and cow’s milk cheeses. Like us here at Cultjar, Roger particularly enjoys drawing inspiration from around the world, he combines this with using traditional methods to hand make a wide range of cheeses that might not otherwise be found being made here in Somerset. With their own herd of goats, organic Guernsey cow’s milk from a neighbouring farm and ewe’s milk from British sheep, their cheesemaking keeps things as local as possible to ensure minimal air miles, top quality cheeses and a bringing a community feel to proceedings.

Award-winning favourites include Rachel which uses their own goat milk and is affineured in an alpine-style; and Pavé Cobble, a creamy, soft ewe’s milk cheese coated in ash. Some more unusual cheeses created by White Lake include Somerset Goat Halloumi, Fetish (a take on the well known Greek cheese), and an English Pecorino as well as a large variety of both soft and hard cheeses. Pair with some of our Cultjar pickles and you’ll have an unbeatable cheese board on your hands!

Thanks to Roger, Sandra & Sally - and all the team at White Lake Cheese