Peter now produces a range of goats milk soft cheeses from his own 600-strong herd of goat. And from the original soft White Lake, he has added White Lake puddle which is a washed version of its name sake. Also White Nancy, Sacre Bleu, Rachel and Rachel rustic.
He and co-worker Tim now make cheese from cows milk which also comes from the farm. Curently the range includes Morn Dew, Bagborough Brie (coming soon) and Blue Moon.
Cheese is made, using 800 litres of milk, five days a week. Goats milk is used on four days and cows milk on one.