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White Lake Cheese

Roger Longman is a third-generation farmer, and cheese making started way back in the 1930s with his grandfather. Originally making a traditional Cheddar from the family herd, evolving through the generations to finally become White Lake Cheese in 2004. Delving into what was then, a niche market of goat’s cheese production.

White Lake’s home is Bagborough Farm - near to the Glastonbury Festival site in Somerset. The milk they use to create their wonderful goat’s cheeses is provided by Roger’s Toggenburg, British Alpine and Saanen goats. Roger and the farm team take great care to ensure their four-legged suppliers are as happy as can be - they are fed a specifically adapted diet ideal for cheesemaking.

Every cheese they create at White Lake is the result of a non-stop whirlwind of experimentation and revolution. We love trying new things, new methods and new recipes, constantly seeking ways to evolve our family of cheeses. With thanks to our talented team of cheesemakers, we have been able to transform whacky ideas into a truly delicious range of cheeses.

Now producing a plethora of amazing award winning goat, sheep and Guernsey cow milk cheese; White Lake is a place of constant transformation and creativity where striving for excellence has become the norm. We are not just a team of factory workers, but more like a family of like minded cheese enthusiasts with a passion for creating the best cheese possible.


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