Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £5.00 through £40.00
What really makes Sheep Rustler special isn’t just the awards; it’s how balanced it is: not too mild, not too bold, and those nutty caramel notes appeal to both cheese newbies and die-hard fans. Sheep Rustler shows how British cheesemakers are revitalising sheep’s milk cheeses. With expert balance and Somerset flair, it deserves its place at the centre of cheeseboards and pairing menus.
Sheep Rustler doesn’t have centuries of history; it’s actually a fairly recent arrival, first made in the 2010s. It’s one of those modern British sheep’s milk cheeses that mixes old-school know-how with a bit of Somerset flair. It has quickly gained recognition among British artisan cheeses. White Lake developed it for a firmer, balanced sheep’s milk cheese, complementing their softer varieties.
The name ‘Sheep Rustler’ playfully references Russell, the original cheesemaker, and nods to the countryside origin and sheep’s milk base.
Its standout moment was winning Supreme Champion at the British Cheese Awards in 2018, beating 1,000 other UK cheeses.
Sheep Rustler sports an orange-brown rind, often with rustic-looking natural mould. Inside, it’s hard, pale and smooth, with occasional holes. Firm enough to slice yet still creamy, a real treat. I love how warm and inviting it is, with gentle, earthy notes from the sheep’s milk. There’s a mellow nuttiness, but nothing too funky or barnyard-like. I also pick up a caramel sweetness alongside the nuttiness. If you’re really lucky, some batches offer hints of fresh grass or meadow sweetness. On the whole, I find its savoury undertones make it more interesting than most hard sheep’s cheeses.
Sheep Rustler is mellow and easy-going, so even those who usually steer clear of strong ewe’s milk cheeses tend to enjoy it
Jen’s note: Thermised milk is gently warmed to a lower temperature than pasteurised milk, which helps knock back harmful bacteria while still letting the milk keep much of its original flavour and character. It’s a bit of a halfway house between raw and pasteurised; the best of both worlds, really.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, vegetarian rennet
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
