Roger Longman is a third-generation farmer, and cheese making started way back in the 1930s with his grandfather. Originally 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 goat’s cheese production.
White Lake’s home is Bagborough Farm - near to the Glastonbury Festival site in Somerset. The milk they use to create their wonderful goat’s cheeses is provided by Roger’s Toggenburg, British Alpine and Saanen goats. Roger and the farm team take great care to ensure their four-legged suppliers are as happy as can be - they are fed a specifically adapted diet ideal for cheesemaking.
Thanks to their talented team of cheesemakers, they are regularly trying new recipe ideas and are constantly seeking ways to evolve their family of cheeses.
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