Pavé Cobble is a soft lactic-style sheep's cheese from the cheese-making wizards at White Lake Cheese in Somerset. With its truncated pyramid shape and ash coating its appearance is reminiscent of the European cobbled streets from which it takes its name. Bright white under its natural rind, this soft and silky cheese coats your mouth with creaminess and a delicate hint of tangy citrus. Pavé Cobble tastes sublime with a touch of sweet chilli jam to cut through its velvety texture. More information >
An exquisite cheese best enjoyed with light, crisp crackers and a glass of something sparkling.
Country of Origin
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Ingredients: Cheese (milk).
Allergen advice: for allergens see ingredients in bold.
Pavé Cobble is made by White Lake Cheese at Bagborough Farm in Pylle, Somerset, not far from Glastonbury. Founded in 2004 by Peter Humphries and Roger Longman, White Lake makes a range of cow, goat and sheep cheeses. The farm has its own herd of goats to provide milk for their goat's cheeses, including "Rachel" the semi-hard brine washed cheese for which they are best known. Cow's and ewe's milk is sourced from nearby farms. Each week they turn 12,000 litres of milk into 1.5 tonnes of cheese. Both the farm and cheese making activities are run sustainably with solar panels and a wood boiler generating the necessary electricity.
Pavé Cobble is made using traditional cheese making methods including hand ladling into its flat-topped pyramid moulds. Each pyramid is then dusted with wood ash and matured for around three weeks. Ash coating is a traditional French technique typically associated with the production of fresh goat's cheeses. It lowers the acidity of the rind and encourages desired mould growth. Pavé Cobble cheeses have a silvery grey exterior when young. Their surface is crenelated and wrinkled. With age, the rind darkens in colour with blue-green hues. It becomes thicker as natural moulds develop, namely geotrichum and glaucum.
This light, delicate cheese has a soft and silky paste, often mousse-like in texture. At perfect maturity it should ooze a little under the rind and have a melting quality on the palate. As well as having a sweet creamy flavour, it has notes of citrus. With age the complexity of these flavours increases and can become robust.
Cheese maker Roger Longman is a keen cyclist. The shape and name of this cheese pay homage to the famous cobbled streets of European cycling races such as the Paris Roubaix.
Pavé Cobble won multiple titles at the British Cheese Awards of 2017. In addition to being named Best Speciality Cheese, Best Fresh Cheese and Best English Cheese it received the ultimate accolade of "Supreme Champion". To fully enjoy its delicate flavour, Pavé Cobble is best eaten with light, crisp crackers. It pairs well with a fresh white wine or Somerset cider.
• Unpasteurised sheep's milk
• Vegetarian rennet
Visit our journal for a peak behind the scenes at White Lake Cheese, makers of Pavé Cobble.