Roger Longman is a third generation Somerset farmer. He started making goat’s cheese in 2004 when he teamed up with cheesemaker Peter Humphries. With an ever expanding herd of goats (close to 800 at last count), the company makes 25 different cheeses including the multi-award winning ‘Rachel’.
And what’s so special about Somerset? “The French word for it is ‘terroir’, meaning what is unique to your area and how it affects the taste,” says Roger. “We have a yeast, or mould, that grows on our cheese which is particular to this area; it can’t be replicated. This means our cheese really does provide a taste of Somerset.”
In addition to its artisan goat’s cheese, the company also makes batches of sheep’s and cow’s milk cheese. “A local Guernsey herd provides our cows’ milk and our sheeps’ milk comes from a flock also located just down the road. The result is minimal food miles, support for our Somerset neighbours, and truly exceptional cheese!” It’s a formula that is obviously working: White Lake was awarded Supreme Champion at this year’s British Cheese Awards.