A luscious Jersey cows’ milk cheese that takes inspiration from the famous ashed goats’ cheeses of the Loire, Lypiatt is sumptuous and rich with a refreshing acidity on the finish.
P
Pasteurised
£9.50
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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Product details
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.
