White Lake Cheeses Ltd, Somerset
A lot has changed at Bagborough Farm since my first visit in late summer 2004. Peter now produces a range of goats milk soft cheeses and continues to experiment whenever time will allow. From the original soft White Lake, he has added White Lake puddle which is a washed version of its name sake. Also White Nancy, Sacre Bleu, Rachel and Rachel rustic. He just can't stop experimenting and admits he probably has too broad a range - he just can't decide which cheeses to stop making!
In 2008 Peter was joined by Roger Longman, owner of the farm itself. The partnership works well and enables them to sell at selected farmer's Market's as well.
Cheese is made, using 800 litres of milk, five days a week. Goats milk is used on four days and cows milk on one, although the routine can be changed to suit demand.
I think nothing will stand still for very long at Bagborough Farm.