Rachael Reserve

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Origin: England
Region: Shepton Mallet, Somerset
Made by: Pete Humphries & Roger Longman, White Lake Cheese
Type: Hard
Milk: Goat
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.