Rachel is White Lake's most well-known cheese. Having won multiple awards over the years, it’s rather obvious why.
Rachel is not your typical Goat’s cheese. It’s a semi hard, washed rind cheese with a delicate yet more-ish sweet/medium flavour.
This extremely versatile cheese will be an absolute delight on any cheese board, filling inside chicken breasts with spinach, topping of a homemade lasagne and so much more.
Made with unpasteurised milk and vegetarian rennet.
Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge...
Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour...
The cheese is made using a 'washed-curd' method which dilutes the acidity to achieve a gentle, mellow flavour. During the make, some of the whey is removed and replaced with water. This results in...
Protected by its Appellation d’Origine Protégée (AOP) status, Fourme d’Ambert must be made using traditional methods, ensuring the highest quality and authenticity. This unpasteurised version...
Rachel is White Lake's most well-known cheese. Having won multiple awards over the years, it’s rather obvious why.
Rachel is not your typical Goat’s cheese. It’s a semi hard, washed rind cheese with a delicate yet more-ish sweet/medium flavour.
This extremely versatile cheese will be an absolute delight on any cheese board, filling inside chicken breasts with spinach, topping of a homemade lasagne and so much more.
Made with unpasteurised milk and vegetarian rennet.
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