Sheep Rustler was launched in 2015 and has taken the cheese world by storm. It is created using the same recipe as the award-winning Rachel and made using thermised ewe’s milk, then aged for around 3 months. Cheese-maker ‘Russell’ made the first batch and from thereafter Sheep Rustler got its name.
Now producing a plethora of amazing award winning goat, sheep and Guernsey cow milk cheese; White Lake is a place of constant transformation and creativity where striving for excellence has become the norm.
White Lake’s home is set at Bagborough Farm – just near to the Glastonbury Festival site, in Pylle, Somerset. The milk used to create their wonderful goat’s cheeses is provided by Roger’s own beloved herd – a mix of Toggenburg, British Alpine and Saanen goats. Roger and the 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 cheese-making. A local Guernsey herd provide our cow’s milk, and the ewes’ milk comes from another well trusted farm not too far away. The result is minimal food miles, support from and for our community, and truly exceptional cheese.
White Lake want to make sure that their cheese-making is sustainable, both for their business and for the wider environment. There are already solar panels in place on the farm, and they have recently installed a 200 KW wood boiler. In the next few years, they hope to begin growing their own fuel – so White Lake’s delicious range of cheeses can be enjoyed for centuries to come.