Sheep Rustler is a semi-hard ewe’s milk cheese made by White Lake Cheese in Somerset. It has a washed rind, a warm amber paste, and a flavour that leans nutty, sweet, and gently savoury.
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Frequently asked questions about Sheep Rustler
What is Sheep Rustler?
Where does Sheep Rustler come from?
It is produced at White Lake Cheese on Bagborough Farm in Pylle, Somerset – the same dairy behind favourites like Rachel and Pave Cobble.
What type of milk is used in Sheep Rustler?
Sheep Rustler is made from ewe’s milk.
Is Sheep Rustler pasteurised?
No. Sheep Rustler is unpasteurised.
Is Sheep Rustler suitable for vegetarians?
Yes. It is made with vegetarian rennet.
How is Sheep Rustler made?
It is crafted as a semi-hard washed-rind cheese. The rind is gently washed during maturation, helping develop its colour and soft savoury notes, while the interior grows sweet, nutty and caramel-leaning as it ages.
What does Sheep Rustler taste like?
Expect toasted nuts, soft caramel sweetness, and a clean, warm finish. The ewe’s milk gives a smooth, creamy mouthfeel without being heavy.
What is the texture of Sheep Rustler?
Firm but supple. It slices cleanly, with a smooth, even paste.
How should I store Sheep Rustler?
Keep it wrapped in cheese paper or waxed paper in the fridge. Avoid cling film. Bring it to room temperature before serving.
How should I serve Sheep Rustler?
Serve at room temperature on a cheeseboard, grate it into salads, or slice it over roasted veg or grains. It melts well too.
What pairs well with Sheep Rustler?
• Chenin Blanc, Sauvignon Blanc or a soft, fruity Pinot Noir
• Somerset or Herefordshire cider
• Quince paste, honey or roasted nuts
How long will it last once opened?
Around 5–7 days if stored well in breathable paper.
How does Sheep Rustler compare to other ewe’s milk cheeses?
It is sweeter and gentler than many traditional British ewe’s cheeses, sitting somewhere between a mellow Alpine style and a light washed-rind. More caramel and nut than lanolin.
Can Sheep Rustler be used in cooking?
Yes. It melts evenly and adds a sweet, nutty depth to simple dishes.
Why does Sheep Rustler have a washed rind?
Washing the rind encourages specific surface cultures that bring gentle savoury notes and help the paste stay supple. You get warmth and character without the full punch of traditional Alpine washed-rinds.
Why is Sheep Rustler so popular with customers who say they don’t like sheep’s milk cheese?
Because it avoids the lanolin character that puts some people off. Unpasteurised ewe’s milk brings richness and sweetness instead, so the cheese comes across more like a caramelled Alpine than a classic British sheep’s cheese.
Why does Sheep Rustler taste sweeter than many cow’s milk cheeses?
Ewe’s milk is naturally higher in butterfat and milk sugars than cow’s milk. When the cheese matures, those sugars caramelise slightly, giving Sheep Rustler its signature sweet–nutty edge. The unpasteurised milk amplifies this even more, so you get warmth, depth and a gentle caramel note without added intensity.