Driftwood cheese's texture is mousse-like when young, but, as it develops, it becomes intensely rich and creamy. The flavour starts out light and delicate, but a fuller flavour soon emerges as the coat begins to break down the paste of the cheese underneath.
Pete Humphries has been making cheese in the UK since 1995, from Cheddar to Bath Soft. In 2005 he joined forces with local goat herder Roger Longman to set up his own dairy, White Lake Cheese.
Using the milk from Roger’s 600+ goats and Pete’s know-how, they have developed a range of original and delicious cheeses. Indeed the number of cheeses in development in Pete’s maturing rooms is testament to his continuing creativity.
Driftwood is one of his more recent creations. It is a delicious goats’ milk log. The cheese is rolled in ash, before the grey mottled wrinkly coat is encouraged to develop over the snow white interior.
Silver winner at the 2017 Mondial du Fromage
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Soft|
|For Pregnant Women?||No|
Goats' Milk 97.99%, Salt, Microbial Rennet, Cultures
|Nutritional Info (per 100g)||Energy 1393KJ, 336Kcal | Fat 27.9g, Of Which Saturated not specified | Carbohydrate 2.3g Of Which Sugars - | Protein 18.8g | Salt 2g|
|Allergen Advice|| |
For allergens see ingredients in bold.
|Storage||Keep refrigerated below 8˚. Once open, eat within 5 days.|