Rachel
£9.00
250GM500GM1KG

Rachel is a modern, British, washed-rind goats' milk cheese, made in Somerset by Whitelake. A pilant texture with an astonishing mouthfeel, chewy bite, but high moisture content allowing a mineral flavour to develop with a mellifluous nutty sweetness.

Perry will softly brush these cheeses one to two times a week to remove any mushroom flavour inducing molds, and then wash them once a week to promote solid healthy rind growth ensuring the flavour is always delicate and sweet. 

Gold medal winner at the British Cheese Awards in 2015.

  • Matured on site at Rennet & Rind by Perry

  • Free shipping on orders over £50

  • Insulated boxes and ice packs to ensure chilled delivery 

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  • MILK
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

Toggenburg, British Alpine and Saanen goats

Roger’s own beloved herd – a mix of Toggenburg, British Alpine and Saanen goats. Roger and the team take great care to ensure our four-legged suppliers are as happy as can be – they are fed a specially adapted diet ideal for cheesemaking

MILK

Unpasteurised (Themised)

Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

RENNET

Suitable for vegetarians

Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

PYLLE, SOMERSET, BRITISH ISLES

Pylle is a village and civil parish 4 miles south west of Shepton Mallet, and 7 miles from Wells, in the Mendip district of Somerset, England. It has a population of 160. The parish includes the hamlet of Street on the Fosse. The village is very close to the site of the Glastonbury Festiva

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Whitelake Cheeses

"White Lake’s home is set at Bagborough Farm – just off the Glastonbury festival site, in Pylle Somerset. The milk we use to create our 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 our four-legged suppliers are as happy as can be – they are fed a specially adapted diet ideal for cheesemaking. A local Guernsey herd provide our cows’ milk and our sheeps’ milk comes from a flock also located just down the road. The result is minimal food miles, support for our Somerset neighbours, and truly exceptional cheese!"




Goats' Milk, Salt, Vegetarian Rennet, Starter culture..


Energy1431kj/345kcal
Fat28.5g
of which saturates19.4g
Carbohydrates2.5g
of which sugars2.5g
Protein19.6g
Salt2.0g

Disclaimer
Allergens, Ingredients and Nutritional Information Disclaimer
These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk

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