Made by Roger Longman, at Bagborough Farm on the edge of the Somerset levels, where for generations a Dairy herd had produced milk for a traditional cheddar. Originally an engineer, Roger returned to the farm in 2001, and with the demise through commercial pressures of the dairy herd, established a small herd of Goats and formed White Lake Cheeses with former Bath Soft cheesemaker Peter Humphries.
The dairy now produces a wide range of goats’ milk cheeses from its herd of over 800 Alpine, Saanen and Toggenburg goats.

Legend has it that Rachel was named after an old flame of Peter Humphries, who like the cheese was sweet, round and a bit nutty. The cheese is washed in brine giving a slightly pungent dusky rind. The smooth paste is clean, nutty, and very moreish. Full flavoured but not too goat-y.

Gold British Cheese Awards 2017.

Milk- Goats
Unpasteurised
Rennet- Vegetarian