Rachel is a washed rind semi-hard goat’s cheese made by White Lake Cheeses, Bagborough Farm, Somerset.
The name was a wooing tactic. It didn’t work. White Lake has a habit of giving cheeses girlish names: another cheese is called Katherine, after the Welsh mezzo-soprano Katherine Jenkins. And there’s a third called L’il Eve which you’ll be relieved to learn is a shortening of ‘Evolution’ rather than anything to alert Operation Yewtree about.
They do good work at Bagborough. I’ve never been a big fan of goat’s cheese, but Rachel’s very tasty. A gateway goat. Subtle, mild, nutty, creamy. Didn’t last long.