Lypiatt from The Old Cheese Room
Introducing Lypiatt, made by cheese maker Julianna Sedli, a long-time friend of our own Head Cheesemaker Ben. Julianna runs The Old Cheese Room at Neston Park Dairy in Wiltshire. Originally from Hungary, Julianna won an internship in goats cheese making in the USA before heading to the UK where she spent time at Neal's Yard Dairy, The Fine Cheese Company and working with Somerset based cheese producers before finally being asked to head up the dairy at the Neston Estate.
Lypiatt is made using the milk of Jersey cows but follows the style of a classic Loire fresh goats milk cheese. The result is a cheese with a very subtle lactic freshness combined with a voluptuous, velvety rich creamy texture. This is an indulgent cheese to enjoy with fresh crusty sourdough bread.
Baby Baron Bigod from Fen Farm Dairy
Made by Jonny and Dulcie Crickmore at Fen Farm Dairy from their herd of 300 Montbeliarde cows, Baron Bigod was the first British made brie-style cheese. Jonny and Dulcie use the raw, rich milk to handmake their cheese to a traditional French recipe. The team recently featured on BBC's Countryfile, showcasing some of the amazing produce of Suffolk.
Baby Baron is a creamy, white bloomy rind cheese in the style of a French Brie. The use of raw (unpasteurised) milk means the flavour of Fen Farm’s Baby Barons are deep and complex, changing from season to season.
