Introducing Roger at White Lake’s take on the most popular Greek cheese. Barrel-aged in brine, it’s is made with unpasteurised ewe's milk and vegetarian rennet and boasts a uniquely rounded flavour profile. Whether crumbled atop a jacket potato, sprinkled over a fresh salad for a burst of tangy goodness, or stuffed inside a chicken breast, this cheese adds a touch of the Mediterranean to any dish.

Based right next to us in Somerset, White Lake Cheese crafts award-winning artisan cheeses using goats', sheep's and cow's milk. Roger and the team make each batch by hand using traditional methods and milk from their own goats, ewes and free ranging West Country cows.

Ewe's MILK , Vegetarian Rennet, Salt, Cultures.

For allergens see ingredients in BOLD.

This cheese is made with unpasteurised milk and is not suitable for those pregnant or with a compromised immune system.