White Lake

This England - - News -

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.

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