Situated in an area of outstanding natural beauty, Lye Cross Farm has 4,300 acres of the very best pasture land in the world, which is home to a herd of 1,200 dairy cattle.
The Alvis family’s multi-award winning company has secured a strong foothold in the UK market, and also exports to more than 40 countries. Whilst Cheddar Cheese is the most famous cheese in the world, Lye Cross Farm also sources other carefully selected quality cheeses, including Stilton, Red Leicester and Wensleydale.
White Lake’s home at Bagborough Farm is situated just off the Glastonbury festival site, in Pylle, Somerset. Milk used to create the goat cheeses, for which White Lake are renowned, is provided by Roger’s own herd – a mix of Toggenburg, British Alpine and Saanen goats. The herd are fed a specially adapted diet, ideal for cheesemaking, and graze outdoors at Bagborough Farm as much as possible. White Lake’s cows’ milk is sourced from a local Guernsey herd, and our sheeps’ milk is supplied by a flock also located just down the road.
With a passion for great cheese, and an eye for innovation, Roger and Pete have built White Lake into the award-winning business it is today. We have collected an assortment of awards and accolades, and over the years, Roger and Pete have added three more cheesemakers to our artisan army. As cheesemakers we are always experimenting and evolving our creations – we now produce a winning variety of 25 cheeses.
Our range of cheeses include our Fresh Ewes Cheese (curd), Halloumi, Ricotta, Pickled Ewes Cheese (feta-style) and a family of washed curd cheeses including Old Demdike.
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