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Eve - Soft Goats Milk British Artisan Cheese - Rennet & Rind

Eve - Rennet & Rind British Artisan Cheese
Eve - Rennet & Rind British Artisan Cheese
£8.50
140GM

Eve is a little goats cheese that punches well above its size. It is washed in Somerset cider brandy, wrapped in a vine leaf, and it ends up with this brilliant mix of lemony freshness and deeper, nutty warmth. When it is young it is bright and citric, a bit yoghurty, and really moreish. Give it a bit more time and it turns properly gooey, the edges soften first, and you start getting a richer, almost caramel-like sweetness underneath the tang.

Available Online, In Our Stamford Store and via Rennet & Rind Wholesale

Matured on site at Rennet & Rind by Perry

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  • MILK
  • LOCATION
  • CHEESEMAKER
  • NUTRITION

HERD

Toggenburg, British Alpine and Saanen goats

Eve’s is made using the milk from British Alpine and Anglo-Nubian goats. All the goats are reared and milked on the farm and are managed in carefully structured milking groups, kidding across the year to ensure a consistent and reliable supply of fresh milk to the dairy.

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 Cheese are artisan cheesemakers based at Bagborough Farm in Pylle, Somerset, producing award-winning cheeses from goat, sheep and cow’s milk. The farm’s cheesemaking roots go back to the 1930s, with White Lake established as a modern cheesemaking business in the early 2000s.


They’re best known for expressive British goat’s cheeses, from fresh and lactic through to washed and leaf-wrapped styles, all made with a focus on great milk, careful craft, and thoughtful maturation. Their cheeses have picked up major recognition in UK and international awards, and they’re widely regarded as one of the standout producers in modern British cheesemaking.


About Roger Longman


Roger Longman is a third-generation farmer and cheesemaker at Bagborough Farm, and one of the driving forces behind White Lake Cheese. Building on his family’s farming and cheesemaking heritage, he helped shape White Lake into one of Britain’s leading producers of goat’s cheese, known for both consistency and creativity.


Roger’s approach is rooted in the basics done brilliantly: excellent milk, meticulous make process, and the patience to let flavour and texture develop properly. Under his leadership, White Lake has become synonymous with characterful British cheeses that feel modern, but stay firmly connected to the farm and the landscape they come from.


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


Energy1380kj/333kcal
Fat28.1g
of which saturatesnot specified
Carbohydrates1.7g
of which sugarsnot specified
Protein18.4g
Salt1.6g


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





THINGS THAT WE SELL THAT COMPLEMENT EVE

Baron Bigod
£11.00
The Duke
£13.72
Cropwell Bishop Stilton
£7.75
Sparkenhoe Red Leicester
£9.00
Tunworth
£12.00
Driftwood
£11.00

Frequently asked questions about Eve

What is Eve cheese?

Eve is a soft British goats’ cheese that’s washed in Somerset cider brandy and wrapped in a vine leaf, giving it a brilliant contrast of lemony freshness and deeper, nutty warmth as it matures

What does Eve taste like?

When young it’s bright, citric and yoghurty. With a bit more time it turns properly gooey, softening from the edges first, and you start getting a richer, almost caramel-like sweetness underneath the tang.

Is Eve a washed-rind goats’ cheese?

Yes — Eve is washed (in Somerset cider brandy), which helps drive that savoury depth and the gooey breakdown as it ripens.

Why is Eve wrapped in a vine leaf?

The vine leaf wrap helps protect the surface and shapes how it ripens, while adding a gentle, earthy character that plays nicely with the brandy wash and goats’ milk tang. (The vine leaf wrap is listed on the product page and ingredients.)

What milk is Eve made from?

Eve is made from goats’ milk. The herd listed is Toggenburg, British Alpine and Saanen goats.

Is Eve pasteurised or unpasteurised?

Unpasteurised but Themised which is still classified in the UK as Thermised. 

Is Eve suitable for vegetarians?

Yes — the rennet is listed as “Suitable for vegetarians.”

Where is Eve made?

Eve is made by Whitelake Cheeses in Pylle, Somerset (near the Glastonbury area)

What are the ingredients in Eve?

Goats’ milk, vine leaves, salt, vegetarian rennet, starter culture.

How should I serve Eve?

For the best flavour and texture, take Eve out of the fridge 20–30 minutes before eating. Served fridge-cold it can taste muted — a little warmth lets the flavour open up and the texture soften.

How do I store Eve at home?

Keep it wrapped and chilled. We recommend cheese paper (or baking parchment, then loosely in a bag/box). Rewrap after serving so it doesn’t sweat and over-ripen too quickly.

What should I pair with Eve?

Eve loves pairings that match its citrus + nutty profile:

Dry cider (a natural fit with the cider brandy wash)

Crisp whites with good acidity

Fresh fruit or a light, not-too-sweet chutney
And if you’re keeping it simple: warm bread and good butter does the job beautifully.

Is Eve inspired by any classic cheeses?

Yes — Eve takes inspiration from Banon-style cheeses (soft, leaf-wrapped, gently washed), but it’s very much its own Somerset thing: goats’ milk brightness with that cider brandy warmth and a proper unctuous breakdown.

Does Eve contain alcohol?

The vine leaf wrap helps Eve hold a softer paste and encourages that creamier, gooier centre as it ages. It’s part of why Eve feels so lush for such a small cheese.

Does Eve contain alcohol?

Eve is washed in Somerset cider brandy during maturation, which is what helps build that aromatic, savoury depth. Any alcohol remaining in the finished cheese is typically minimal, but if you’re strictly avoiding alcohol for any reason, it’s safer to choose a cheese that isn’t washed in spirits.

Has Eve won any awards?

Yes — Eve is a seriously decorated cheese, including recognition at major UK and international awards (for example, listings include British & Irish Cheese Awards, British Cheese Awards, Great Taste, and World Cheese Awards accolades).

How ripe should Eve be when I eat it?

Eve is brilliant at two different stages. If you like it bright and fresh, eat it when it still feels fairly firm. If you want the “proper” experience, let it ripen until it has a gentle give under the vine leaf — that’s when it starts to turn creamier and more unctuous, with the cider brandy wash showing more depth.