White Lake Cheeses

Roger is a 3rd generation farmer and cheese making started way back in the 1930s with his Grandfather. Making a traditional Cheddar from the family herd, evolving through the generations to finally become White Lake Cheese in 2004. Delving into what was then, a niche market of goats cheese production.

Since then, years of innovation and pushing the boundaries of cheese creativity and production techniques have lead to the company being at the forefront of the British artisan cheese sector.

Every cheese we create at White Lake is the result of a non-stop whirlwind of experimentation and revolution. We love trying new things, new methods and new recipes, constantly seeking ways to evolve our family of cheeses. With thanks to our talented team of cheesemakers, we have been able to transform whacky ideas into a truly delicious range of cheeses.

Now producing a wide range of amazing award winning goat, sheep and Guernsey cow milk cheeses. 

White Lake’s home is set at Bagborough Farm - just near to the Glastonbury Festival site, in Pylle, Somerset. The milk used to create the wonderful goat’s cheeses is provided by Roger’s own beloved herd, primarily French Alpine goats.

A local Guernsey herd provide our cow’s milk, and our sheep’s milk comes from another well trusted farm. The result is minimal food miles, support from and for our community, and truly exceptional cheese.