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Wrapped in a vine leaf, White Lake Cheese's Eve takes its inspiration from the south of France – namely Provence's Banon.

Made using unpasteurised milk from the dairy's own herd of white Saanen, brown and white Toggenburg, black and white British Alpine and Anglo-Nubian goats.

The cheesemakers wash the rind in famous Somerset Brandy before wrapping in a vine leaf.

The rind, with its light blooms, has a gorgeous sweetness from the brandy, balancing against the natural sharpness of the goat's milk.

A lovely summer cheese.

Vegetarian. Unpasteurised.

Approximately 140g

Raw goats' milk (MILK), salt, microbial rennet, dairy cultures, vine leaves

Cheese Care 

It is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines.

The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.

Our cheeses are sent out with 7 days shelf-life. 


We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.



White Lake Dairy

This wonderful Somerset institution has a thing or two to boast about; three-time Supreme Champions at The British Cheese Awards and Winners of 'Best Goats Cheese' at the World Cheese Awards - they know a thing or two about making world class cheese. 

White Lake Cheese opened its doors in 2004. Since then, they have quickly established themselves as a leading maker in the artisan cheese industry.

White Lake’s home is set at Bagborough Farm – just off the Glastonbury festival site, in Pylle Somerset. The milk used to create their wonderful goat 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 specially adapted diet ideal for cheesemaking. 

A local Guernsey herd provide cows’ milk and their sheeps’ milk comes from a flock also located just down the road. The result is minimal food miles, support for their Somerset neighbours, and truly exceptional cheese.

Every cheese created at White Lake is the result of a non-stop whirlwind of experimentation and innovation. They love trying new things, new methods and new recipes and are constantly seeking ways to evolve their family of award-winning cheeses. With thanks to their talented team of cheesemakers, they have been able to transform whacky ideas into a truly delicious range of cheeses.