Somerset-based cheesemaker, White Lake Cheese has announced the launch of four new cheeses this month, created for summer spreads, sun-drenched salads and al fresco cheeseboards.
With lighter dining and fresher flavours in mind, White Lake founder, Roger Longman has taken inspiration from cheesemaking cultures across the world, including Southwest Asia for the bright and herby, Persian Gold. Made with Jersey cow’s milk, this fresh, lactic cheese-in-a-jar is drenched in rapeseed oil infused with garlic, basil, and marjoram, with thyme and peppercorns added to finish. Ideal for snacks, starters and salads, this versatile cheese has already impressed the experts on its way to launch, winning a Gold at the British & Irish Cheese Awards and two Silvers at the Artisan Cheese Awards earlier this year.
With a more continental feel, the new English Pecorino Fresco is a semi hard sheep’s milk cheese taking inspiration from its Italian cousin, matured for three months to allow optimum flavour development whilst retaining a creamy texture, while Tuppence is a small but perfectly formed cheese inspired by the French Crottin. Already winning a Gold at the Artisan Cheese Awards and a Bronze at the International Cheese & Dairy Awards last week, Tuppence can be eaten young for fresh, clean, slightly citrus tasting notes or matured on to firm up and develop more savoury flavours.
And with a nod to events closer to home, Glastonbrie is a Brie-style cheese, made using Jersey cow’s milk for a rich, decadent flavour. Glastonbrie is a natural headliner – with its brilliant white rind enrobing a golden, creamy centre, carrying complex flavour notes of mushroom, umami, malt, strawberries and pears – and won a Bronze in the Cow’s milk class at the British & Irish Cheese Awards 2026.
All four new releases from White Lake Cheese are available for retail from Monday 29 June. Stockists can request pricing information and samples by emailing shop@whitelake.co.uk.
For more on White Lake Cheese go to their website and follow them on Instagram.
Picture credit: Charlotte Tolhurst Photography / White Lake Cheese
