Rachael Reserva is a longer‑aged version of White Lake’s Rachel. It’s a semi‑hard, washed‑rind goat’s cheese made from unpasteurised milk and vegetarian rennet. Matured in an Alpine‑style for 12 months, it develops sweet, nutty flavours and a rich, complex character
THINGS THAT WE SELL THAT COMPLIMENT RACHEL RESERVE
Frequently asked questions about Rachel Reserva
What is Rachael Reserva cheese?
How is it made?
The cheese is crafted at White Lake’s Bagborough Farm using milk from their own goats. Milk is heated and set with vegetarian rennet, the curd is washed, and wheels are aged for about a year. This long maturation allows the paste to become firm and creamy while intensifying umami flavours
Where is it made and by whom?
Rachael Reserva comes from White Lake Cheese Company at Bagborough Farm in Pylle, Somerset, just off the Glastonbury festival site. Cheesemaking on this farm dates back to the 1930s, and today Roger Longman and his team use milk from their own herd of goats, which graze on flower‑rich meadows and eat GM‑free, soya‑free feed
Where does the name come from?
The base cheese, Rachel, was named after a friend of White Lake’s founder who was described as sweet and slightly nutty. Rachael Reserva (spelled with an extra “a”) is a nod to that original cheese but aged much longer, which deepens its character and intensity.
What does Rachael Reserva taste like?
Expect a deeply savoury, umami flavour with lasting piquancy and nutty, fruity notes. Its texture is firm yet creamy, with a slight salty crunch, and some people describe it as like having a roast dinner in cheese form. The rind is washed regularly, which contributes to its savoury aromas.
How should I enjoy it?
Rachael Reserva can be eaten simply on its own to appreciate its depth of flavour. It also pairs nicely grated over pasta, risotto or salads, or as a finishing touch on a meal. For a comforting snack, grill it on toast or add it to a toasted sandwich.
Can I cook with it?
Yes. Its firm texture makes it easy to grate, and the cheese melts nicely without losing its flavour. Use it to enrich soups, sprinkle over roasted vegetables or fold into macaroni cheese. Because of its strong taste, a little goes a long way.
Is it suitable for vegetarians??
The cheese is made with vegetarian rennet, so it is suitable for vegetarians
Does it have any awards?
Rachael Reserva has won a Gold medal at the Global Cheese Awards. The base cheese, Rachel, has won multiple awards over the years, and the aged version continues that tradition.
How does it differ from Rachel?
Rachel is a semi‑hard goat’s cheese aged for around three months and known for its sweet, mild flavour. Rachael Reserva is the same cheese left to mature in an Alpine‑style for about 12 months.
This extra ageing intensifies the nutty, savoury notes and develops a firmer texture, giving it a richer, more complex taste.