Pavé Cobble is a lactic ewe's milk cheese made by White Lake Cheese in Pylle, Somerset. It is shaped as a truncated pyramid and rolled in ash, giving it a distinctive grey-silvery rind that develops into a mottled green and blue natural mould as it matures.
THINGS THAT WE SELL THAT COMPLEMENT PAVE COBBLE
Customer Reviews
Frequently asked questions about Pave Cobble
What is Pavé Cobble?
Where does Pavé Cobble come from?
It is made at Bagborough Farm in Pylle, Somerset - a few miles from Glastonbury and the same dairy that produces Rachel and Sheep Rustler. White Lake use milk from a local Friesian sheep flock just down the road.
What does Pavé Cobble taste like?
It opens with sweet cream, moves through a gentle tang, and finishes with a clean lemon note. It is bright and lactic rather than heavy, with a clean acidity that makes it one of the more refreshing sheep's milk cheeses available.
What type of milk is used in Pavé Cobble?
Pavé Cobble is made from ewe's milk supplied by a Friesian sheep flock local to the dairy in Somerset.
Is Pavé Cobble pasteurised?
No. It is made from thermised milk - milk that has been gently heated to a temperature between 57 and 68 degrees C for at least 15 seconds. This is milder than full pasteurisation and preserves more of the milk's natural character.
Why is Pavé Cobble rolled in ash?
The ash coating creates the right surface environment for the rind to develop. It regulates moisture, controls acidity on the outside of the cheese, and encourages the delicate mould growth that gives the rind its silvery-grey colour when young. As the cheese ages, the ash is gradually covered by natural mould in greens and blues.
What is the rind like on Pavé Cobble?
When young, the rind is wrinkled and silvery-grey from the ash. Over time it becomes thicker and more natural, with blue and green mould patches. The rind is edible, though some prefer to remove it as it becomes more developed.
What awards has Pavé Cobble won?
Pavé Cobble was awarded Supreme Champion Cheese in 2017, one of the highest accolades a British cheese can receive.
How should I store Pavé Cobble?
Keep it wrapped in cheese paper or waxed paper in the fridge. Avoid cling film - it needs to breathe. Take it out of the fridge an hour before serving so the flavour and texture come fully alive.
How should I serve Pavé Cobble?
Serve at room temperature on a cheeseboard. It works beautifully alongside a hard territorial and a blue - the lactic brightness cuts through richer cheeses. It is also excellent spread on good bread with a little honey.
What pairs well with Pavé Cobble?
Sauvignon Blanc, Viognier, or a dry English sparkling wine all work well with the lemon and cream notes. For something softer, a light Somerset cider or a pale ale. On the board, quince paste, honeycomb, and walnuts are all good companions.
How does Pavé Cobble compare to Driftwood or Rachel?
All three are White Lake cheeses made with lactic cultures, but Pavé Cobble is the sharpest and most citrus-forward. Driftwood is goat's milk with a more mineral edge. Rachel is firmer and more savoury. Pavé Cobble sits in the middle - gentle, creamy, bright.
Can Pavé Cobble be used in cooking?
Yes. It crumbles well over salads, works with roasted beetroot or squash, and melts softly into warm dishes. The lemon notes come through nicely when it meets heat.
Who makes Pavé Cobble?
White Lake Cheese was founded by Roger Longman at Bagborough Farm in Pylle, Somerset. The dairy specialises in lactic and soft cheeses made from goat's, cow's, and ewe's milk sourced as locally as possible, with the sheep flock just down the road from the dairy.