Region: Shepton Mallet, Somerset
Made by: Pete Humphries & Roger Longman, White Lake Cheese
Milk Treatment: Raw
Coagulant: Vegetarian Rennet
Based on White Lake’s ever popular Rachel, Rachael Reserve is aged on for a minimum of 12 months for a fuller, fruitier flavour.
Characteristics: brine-washed, golden rind with ivory paste; firm, smooth texture; sweet, nutty and fruity, with a butterscotch aftertaste.
Best with: We love this cheese with a nice glass of Blanquette de Limoux in the summer or a full bodied Malbec during the colder months.