Name: Baronet
Brand: Rennet & Rind
Price: 7.0 GBP
Availability: InStock

Baronet

£7.00

Size250GM500GM1KG

Quantity

Made by Julianna at The Old Cheese Room in Wiltshire using the farm's own organic Jersey milk. Baronet is based on Reblochon. The rind is washed regularly until it develops its distinct colouring and matured for over 4 weeks. Baronet is buttery with a lovely nutty flavour

Matured on site at Rennet & Rind by Perry
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MILK
MATURATION NOTES
LOCATION
CHEESEMAKER
REVIEWS

HERD

Jersey

The Jersey is a British breed of small dairy cattle from Jersey, in the British Channel Islands. It is one of three Channel Island cattle breeds, the others being the Alderney – now extinct – and the Guernsey.

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

A Word on Rennet & Rind Maturing

" Younger the cheese, the pronounced the latic profile. Each batch will be taste tested to work out if we want a more lactic boldness, or sometime we bring them on a bit longer, the lactic will peter out, and strong butter flavours will begin to flourish "

Perry James Wakeman - Cheese Guy & Maturer

Neston Park Home Farm, wiltshire BRITISH ISLES

Neston House was built in the 1790s and is still the Fuller family home, by not being open to the general public we are able to offer a unique and exclusive location for film, television and photography shoots.

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Julianna Sedli

From her farming background in Hungary Julianna started making cheese in Indiana, USA in 2004 where she made 21 different varieties of Goats cheese. Her fame lead to a cheese being named after her.

Arriving in the UK in 2006 Julianna spent time at Neals Yard in Covent Garden but following her passion she made her way to Somerset and continued working with goat’s cheese at Sleight Farm.

In 2010 Julianna first came across the rich Jersey milk at the local farmers market and this was the beginning of Baronet. In May 2011 the cheese room at Neston park was refurbished and “The Old Cheese Room” was established.