Lypiatt is the latest creation by Julianna Sedli and Karim Niazy of The Old Cheese Room, based on the Neston Park Estate not far from Bath.
Julianna comes originally from Hungary but now lives in Wiltshire. She has been making cheese since 2004. While studying agricultural engineering in Hungary, she took on an internship in goats cheesemaking and goat husbandry at the famed Capriole dairy in Indianna, USA. She trained with the American cheesemaker Judy Schad, who was so impressed with Julianna that she named a cheese after her. This internship changed Julianna’s life and well and truly set her on the path of artisan cheesemaking.
Julianna leases her dairy from the Neston Park Estate, which provides the rich organic Jersey milk that makes her cheese so special. Julianna worked with goats’ milk for most of her cheesemaking career, before tackling the notoriously difficult Jersey milk that she now uses. The influence of goats’ cheesemaking is clearly recognizable in Lypiatt.
Lypiatt is made to a recipe that is similar to the famous ashed goats’ milk cheeses of the Loire valley. The make is slow and gentle, which allows the cheese to develop gradually, so bringing out the full flavour of the rich Jersey milk. The texture begins light and moussey and breaks down over time. The high butterfat content of Jersey milk is obvious in the mouth-filling and luscious texture of the paste, while the flavour is light and fresh with a hint of acidity and delicate floral overtones. Lypiatt is a stunning new cheese that is certain to become a much loved favourite.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Soft|
|For Pregnant Women?||No|
Cows' Milk, Salt, Rennet, Starter Cultures, Vegetable Ash
|Nutritional Info (per 100g)|| |
Energy 964KJ, 233Kcal | Fat 19.9g of which Saturated 14.8g | Carbohydrate 0.5g of which Sugars <0.1 | Protein 12.5g | Salt 0.42g
|Allergen Advice|| |
For allergens see ingredients in bold.
Keep refrigerated below 8˚. Keep refrigerated, eat within date shown on cheese.