White Lake Cheese Somerset

White Lake Cheese is an award winning cheesemaker based on Higher Bagborough Farm in the lush Somerset countryside near Shepton Mallet. Peter Humphries and Roger Longman started the business back in 2004, using the milk from Roger’s goat herd.  There’s a mixture of well looked after goat breeds from Saanen and Swiss Toggenburg to British Alpines and a few magnificent Anglo-Nubiens. They are milked twice a day, just like cows, and are fed a carefully balanced diet made up of home-grown red clover, maize, sugar beet and compound feed.

In recent times, it’s all gotten a little bit rock and roll – after all it’s just a five-minute meander from Pilton, the famous festival grounds at Glastonbury, and has reined in musicians to help with the cheese making. You may have heard the name in connection with Blur bassist, Alex James (a man not restricted to music) who collaborated with White Lake to create the famous Blue Monday.

Not ones to rest on their laurels, the team are constantly buzzing with new ideas and experimenting with different methods and recipes. This talented bunch can turn an off-the-wall idea into something totally lip-smacking. Innovation runs to the farm too, and their future environmental impact. Sustainability is not just a buzzword here, it’s fundamental to the ethos and everyday life of the dairy. Solar panels provide energy and a wood boiler is set to go in soon. There are even plans to grow their own fuel – something that will help the future generations of cheese makers. 

You may not know:

That goat’s cheese can actually be easier to digest than cheese made from cow’s milk.

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