A visually stunning cheese, with its distinctive truncated pyramid shape and ash dusted rind. Tor is made by Somerset's famous White Lake Dairy.
With a relatively close texture, the dusting of ash and encouragement of a geotrichum rind allows for a lovely creamy breakdown under the rind, giving a pleasing dual texture on the palate.
An impressively balanced cheese, the lemony notes never overwhelm the delicate saltiness, while hints of pasture and foraged flora lend a depth of flavour to help it pair well with bigger whites and light reds.
Raw goats' milk (MILK), salt, microbial rennet, dairy cultures, charcoal
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.
We are lucky to be surrounded by incredible artisan producers, we have chosen a range of artisan products that meet our ethical and sustainability standards.Our Mission
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
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.Quality
About the producer
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.
The team at White Lake are passionate about sustainability. The dairy is run by solar panels and wood biomas boiler with fuel sourced from the farm.