Description
Driftwood Cheese
About Driftwood
Driftwood is a beautiful goat’s milk cheese made by White Lake Cheese in Somerset, not far from the Glastonbury Festival site. White Lake was started in 2004 by cheesemaker Roger Longman and Pete Humphries, although the Longman family’s involvement with cheesemaking goes all the way back to the 1930s.
White Lake have never been afraid to experiment, and their range includes some wonderfully unusual cheeses. Driftwood joined the line-up in 2009 and has since become one of their best known.
It’s not difficult to see where the name came from. Driftwood is a long, slender log covered in a delicate ash-dusted rind and it really does look a little like a piece of driftwood that’s been washed up on the beach. It’s one of those cheeses that always looks fantastic on a cheeseboard.
It’s picked up plenty of awards over the years too, including recognition at the World Cheese Awards and Artisan Cheese Awards.
The Make
Driftwood is made using milk from White Lake’s own herd of British Alpine, Toggenburg and Saanen goats.
Once the curds have drained, the cheese is shaped into its distinctive log and dusted with vegetable ash. The ash isn’t simply there to make it look pretty. It helps manage the acidity at the surface of the cheese and encourages that lovely wrinkly Geotrichum rind to develop.
As the cheese matures, it ripens from the outside in. That’s why when you cut into a good Driftwood you can sometimes see a softer, creamier layer just beneath the rind surrounding a firmer centre.
Driftwood – Jen’s Tasting Notes
Driftwood is one of those cheeses where the texture is almost as interesting as the flavour.
When it’s young, the centre is bright white, fresh and slightly chalky, with lots of lovely citrusy acidity. As it matures, the area beneath the rind becomes softer and creamier while the centre retains a little more firmness. Eventually it can become wonderfully mousse-like and silky.
Flavour-wise, I always get plenty of fresh lemony notes to begin with, followed by that clean goat’s milk tang. Then the rind adds another layer altogether, bringing earthier, slightly yeasty flavours and sometimes a little pepperiness.
Make sure you eat the rind with the cheese. You really need the two together to get the full flavour of Driftwood.
How to Serve and Pair Driftwood
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: A crisp Sauvignon Blanc is an obvious choice. Its acidity and citrus flavours work beautifully with the fresh tanginess of the cheese.
- Something a little different: A dry Somerset cider is a lovely alternative and has the added bonus of keeping things local.
- On the plate: Keep it simple with sourdough or plain crackers. I love adding a spoonful of chilli jam alongside it — that little bit of sweet heat works brilliantly with goat’s cheese.
- In the kitchen: If you make your own pizzas, add a few slices of Driftwood towards the end of cooking, then finish with rocket and a drizzle of sweet chilli oil.
Jen’s note: The rind on Driftwood is absolutely part of the cheese, so please don’t leave it behind! I love the earthy, slightly yeasty flavour it brings against that creamy, citrusy middle. Try a little of the centre on its own and then another piece with the rind — you’ll be amazed at the difference.
Buying Driftwood
- Brand or Producer: White Lake Cheese
- Product name: Driftwood
- Milk: Goat
- Country: England
- Region: Somerset
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- Sold as a whole 215g cheese, £11.00
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, vegetarian rennet, salt, cultures, vegetable ash
