The Rachel

Way back in August, I happened to be in Bristol. After a balloon festival, several mammoth meals and local beers, the weekend was nicely rounded off by a visit to the Arch House Deli’s cheese counter in charismatic Clifton. Life, clearly, has been hectic and this post is somewhat belated, but I didn’t want to deprive you of a wonderful West Country discovery.

Balloons in Bristol

“What would you recommend?” I inquire. The server points to a curvaceous, smooth white cheese speckled with small holes – “this is our most popular cheese.” And so off I trot back to London armed with a substantial portion of Rachel – a semi-soft goat’s cheese made by White Lake Cheeses of Somerset. 

The Rachel

White Lake Cheeses are regular winners at the prestigious British Cheese Awards, conquering three categories this year. Having won in previous years, it’s obvious Rachel is made by some of Britain's finest cheese makers. 

Back at home, I’ve attacked Rachel with my cheese knife, and I’m delighted. People of Clifton, you have excellent taste. The flavour is creamy and mild, and it’s all too easy to consume a small slither at a time until realising you’ve eaten half the block. 

Fancy a suitable beverage to accompany this fabulous cheese? Arch House Deli recommends a single variety cider or a decent white wine, such as a Sancerre.

Meanwhile, on White Lake’s website, we learn that Rachel is named after a friend who, like this cheese, is sweet, curvy and slightly nutty. As comparisons go, that's not so bad. Better than being sour and mouldy, eh?