Big Sheep English Pecorino

Big Sheep or English  Pecorino is made by Roger Longman  and Pete Humphries  at White Lake Cheese situated on Bagborough Farm close to Glastonbury in Somerset, England. Rogers grandfather first started to make Cheddar cheeses way back in the 1930s  from the families own milk from their farm. 


Quantity: 100g

Quantity: 100g

Out of stock

Ingredients: Cheese; Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Bacteria, Rennet, Annatto. Decoration may contain Fruit, Nuts and Foliage.

For allergens, please see ingredients.

Product Description

English Pecorino is made by Roger Longman and Pete Humphries at White Lake Cheese situated on Bagborough Farm close to Glastonbury in Somerset. Rogers grandfather first started to make Cheddar cheese, in the 1930s, using the families own farm milk. Since then, the cheese production has evolved through the generations and, in 2004, White Lake Cheese was introduced, this used Goats milk sourced from local farms.  This created a niche market making cheese with Goats milk. Soon White Lake Cheese was adding to its catalogue of cheeses by introducing both cows and ewes milk cheeses.

The ewes milk cheese creates a well balanced Pecorino styled cheese. Roger and Pete followed methods used by generations of Sicilian cheesemakers. The milk is thermised, a process where the milk is heated between 58c and 62c (less than the temperature normally used for pasteurisation). A starter is then added and the process of cheese making begins.  

The starter actually consumes the lactose in the milk and creates the lactic acid, the resulting acidification is one of the preserving techniques in cheese making. Vegetarian rennet is then added and the curds and whey begin to form with the whey eventually drained away before the curds are cut and pressed into small cylindrical moulds.  The cheese is then washed in brine three times a week and matured for up to 60 days before coming on to the market. 

Big Sheep is recognisable by its distinctive rind with yellow spots of Chrysosporium sulfureum and red spots of Sporendonema casei which add to the richness and flavour of the milk plus indicate good ripening conditions so favoured by cheese makers and cheese lovers all over. 

For three years in a row the cheese has won the Supreme Champion at the British Cheese Awards; 2019 being the last year of winning.