12 Hospital Street, Nantwich, CW5 5RJ
01270 620799

12 Hospital Street, Nantwich, CW5 5RJ

01270 620799

English Pecorino Cheese

Read Time: 2 minute(s)

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.

English Pecorino Cheese
English Pecorino Cheese

Since then, 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 onto 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 cheesemakers 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.

Based on old-world ideals with a loyalty to our family of local Artisan Cheese producers, we are a small, independently run business dedicated to the time-honoured traditions of the culinary and agricultural world of cheese.

Established recently, Nick Birchall (one of the partners of The Cheese Shop) has worked directly with producers for more than 20 years in order to select cheeses at their peak.

Our small staff of knowledgeable cheesemongers are experts in the field who love teaching through taste. We prioritise education in the art of properly maintaining cheese so that you can be assured of receiving the highest-quality products available.

Email:

info@cheeseshopnantwich.co.uk

Phone:

01270 620799

Capricorn Goat Cheese

Capricorn Goat Cheese

Capricorn Goats cheese was first created in 1983 and, since then, has won an outstanding 43 awards, including; Best Goats Cheese at The Nantwich International

Read More »
Provlone Cheese

Provolone Cheese

The Heritage of Provolone Cheese A Taste of Italy’s Cheese-Making Tradition Provolone Cheese traces its roots to Southern Italy, where traditional cheese-making techniques have been

Read More »

The Cheese Shop

12 Hospital Street,
Nantwich
Cheshire, CW5 5RJ

Shop Opening Hours

Monday – Saturday: 08:30 to 17:30
Sunday:  10:30 to 15:30

Closed Christmas Day, Boxing Day, New Years Day and Easter Sunday.