Roger Longman and his staff at White Lake are celebrating an impressive win at the Global Cheese Awards last week. Pavé Cobble, a cheese made with sheep’s milk, won the prize of Reserve Champion. The cheesemakers are based on Bagborough Farm near Shepton Mallet in Somerset.
This is not the first time Pavé Cobble has been recognised, winning Supreme Champion at the British Cheese Awards in 2017, 2 stars in the Great Taste Awards in 2019 and many more.
The cheese has an unusual appearance as the shape is a pyramid with the top cut off. The outside is wrinkly, a mottled grey with tinges of blue and green. This is called a geotrichum rind and is caused by covering the cheese in fine ash during the cheesemaking process. Cutting into it reveals a white interior that is soft and springy in texture and which becomes meltingly creamy as it ripens. The combination of the slightly peppery rind and the mellow flavours of the inside (otherwise known as the paste) is what impressed the judges and also makes it one of White Lake’s best sellers.
There’s a story behind the name of this cheese which has a personal connection to Roger. He is a third generation cheesemaker at Bagborough Farm where he set up White Lake. They now make thirty cheeses which are all made by hand in small batches using artisanal methods. When not in the cheesemaking room, among his herd of 700 goats or out in the fields, Roger’s other passion is cycling. One of the oldest and most challenging one day events in the European calendar is Paris-Roubaix where competitors race over very rough terrain and cobblestones. The winner is presented with a cobblestone, called pavé in French, which the cheese is named after.
Roger says: “I know I shouldn’t have a favourite cheese but I’ll admit this one is in the running.”
Thousands of entries come from all over the world to The Global Cheese Awards which held annually in nearby Frome. There are world-class judges and fierce competition in all categories which is why this is a particularly special accolade for the White Lake team.
Roger says: “We’ve been celebrating ever since Pavé Cobble won Reserve Champion at the Global Cheese Awards. It’s already an award-winner, and one of our most popular cheeses, this recognition means an awful lot to everyone here. They say it takes a village to raise a child – well it takes a brilliant team at White Lake to raise a cheese! Cheesemakers, affineurs, packers and the people in the office – everyone has a part in getting this cheese out into the world.”
This was not the only award given at the event. A whole host of awards was handed to White Lake.
Reserve UK Supreme Champion – Pavé Cobble- Rind Washed or Brine Dipped Cheese – Rachael Reserva – Gold
- Cheese with Savory Additives, other milk – Eve – Gold
- Sheep Milk Cheese, other than hard pressed – Pave Cobble – Gold
- Goat Milk Cheese, other than hard pressed – Glaston Tile – Gold
- Goat Milk Cheese with Additives – Eve – Gold
- English Cheese – The English Pecorino – Gold
- Artisan Cheese, hard cheese not cheddar – King of The Castle – Gold
- Artisan Cheese, organic, soft – Hamstone – Gold
- Artisan Cheese, rind washed, hard – Katherine – Gold
- Artisan Cheese, rind washed, soft – Equinox – Gold
- Artisan Cheese, fresh cheese – Glaston Tile – Gold
- Cheese in Commercial / Branded Packaging – Glaston Tile – Gold
- Vegetarian Cheese, soft – Michael’s Mount – Silver
- Organic Cheese – Hamstone – Silver
- European type cheese, white mould ripened – Little Lilly – Silver
- Local Cheese, West Country Cheese, from Cornwall, Devon, Somerset or Dorset – Rachel – Silver
- Artisan Cheese, 100% sheep’s milk – Little She – Bronze
- Artisan Cheese, any cheese with additives / flavours – Eve – Bronze
Inspired by his Grandfather who started making traditional Cheddar in the 1930s, Roger set up White Lake Cheese in 2004 delving into what was then, a niche market of goats cheese production. Now producing a plethora of award winning goat, sheep and Guernsey cow milk cheeses, White Lake uses traditional methods combined with innovation where striving for excellence has become the norm. They’ve evolved into a family of like minded cheese enthusiasts with a passion for creating the best cheese possible. An incredible journey of cheesemaking.
For more information go to their website.
