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Cheese Shed favourites White Lake Cheese, from Somerset, are now making two 'washed rind' cheeses. Rachel is the goats' milk version, whilst Morn Dew uses cows' milk.
Washed rind cheeses were new to me when I started The Cheese Shed, and part of my cheese education has been getting to know cheeses like Tornegus and Ogle Shield, which are made in this way. The washing process affects texture (softer, springier), taste ('fruity'), smell (more!) and the nature of the rind, which is often - as here - softish, sticky with an an red-orange colour. We traditionally associate the process with French cheeses, but increasingly British makers are prodsucing their own versions.
White Lake's Pete Humphries says that "Rachel was named after a friend of mine - like the cheese she is sweet, curvy and slightly nutty". I'd add that anything made by the people who make White Nancy has to be highly recommended!
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