Bybrook
£9.95
250GM500GM1KG

Visually, Bybrook is quite the gnarly cheese, hence its codename: The Ugly Duckling. The brownish rind has maze-like crevices and the interior has small eyelets set amongst the trademark buttery colour traditionally belonging Jersey cow milk cheeses. Heaps of character.

The flavour is simply incredible, which will belt your senses. An unbelievable amount of refined sweetness, notes of browned butter, roux and hazelnut with buckets of longevity. A truly incredible cheese, and if you like you are alpine styles (Comte, Beaufort), you will certainly love this British cheese.

Click here for Video Review Available

Limited batches are available per month.

  • Matured on site at Rennet & Rind by Perry

  • Free shipping on orders over £50

  • Insulated boxes and ice packs to ensure chilled delivery 

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

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

"The rinds are quite wet when they arrive into us, which adds to flavour during maturation but makes them a little difficult to handle. We will do a controlled drying, making the Bybrook a little more easy to handle for our customers  "


Perry James Wakeman -  Head of Cheese

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.



Cows' Milk, Salt, Vegetarian Rennet, Starter culture.



Energy1737kj/419kcal
Fat35g
of which saturates26.2g
Carbohydrates2.6g
of which sugars0.1g
Protein23.3g
Salt1.6g


Disclaimer


Allergens, Ingredients and Nutritional Information Disclaimer


These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk

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