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Somerset artisan cheesemaker White Lake Cheese has expanded its portfolio with the launch of four new cheeses, as consumer demand continues to grow for premium, seasonal and internationally inspired dairy products.
The new additions, Persian Gold, English Pecorino Fresco, Tuppence and Glastonbrie, have been developed for summer occasions including salads, grazing boards and outdoor dining, with each cheese drawing inspiration from traditional cheesemaking styles from around the world.
Founded by third-generation farmer Roger Longman, White Lake Cheese said the range reflects changing consumer preferences for lighter flavours and versatile cheeses suited to seasonal menus.
Leading the launch is Persian Gold, a fresh lactic cheese made from Jersey cow's milk and presented in a jar of rapeseed oil infused with garlic, basil and marjoram, with thyme and peppercorns. Inspired by flavours from Southwest Asia, the cheese is designed for use in salads, starters and sharing dishes.
Ahead of its commercial launch, Persian Gold secured a Gold medal at the British & Irish Cheese Awards and two Silver medals at the Artisan Cheese Awards.
White Lake has also introduced English Pecorino Fresco, a semi-hard sheep's milk cheese inspired by the Italian classic. Matured for three months, the cheese is intended to deliver the nutty, savoury characteristics associated with Pecorino while maintaining a creamy texture.
Completing the range is Tuppence, a small-format goat's cheese inspired by the French Crottin style. The cheese can be enjoyed young, when it offers fresh, citrus notes, or matured further to develop a firmer texture and more savoury flavours. Tuppence has already received industry recognition, winning Gold at the Artisan Cheese Awards and Bronze at the International Cheese & Dairy Awards.
The fourth addition, Glastonbrie, is a Brie-style cheese made with Jersey cow's milk. Produced near the Glastonbury Festival site in Somerset, the cheese features a white rind and creamy interior, with flavour notes including mushroom, malt, strawberries and pear. It was awarded Bronze in the cow's milk category at the 2026 British & Irish Cheese Awards.
The launches continue White Lake Cheese's strategy of combining traditional cheesemaking techniques with international influences to develop distinctive products for the premium artisan market.
Founded in 2004, the Somerset producer manufactures a broad portfolio of goat's, sheep's and cow's milk cheeses from its purpose-built dairy at Bagborough Farm. The business sources milk from its own herd of French Alpine goats alongside locally produced sheep's and cow's milk.
In recent years, White Lake has also invested in expanding its production facilities while incorporating renewable energy technologies, including solar panels and a biomass boiler fuelled with locally sourced woodland material, to support more sustainable operations.
The four new cheeses became available to retail customers from 29 June, with the company targeting specialist cheese retailers, delicatessens and foodservice customers looking to capitalise on demand for premium seasonal cheeses.
