Lypiatt - Soft/Firm Cow Milk British Artisan Cheese

Lypiatt
LypiattLypiattLypiatt
£10.00
125GM

A very special cheese which was created during the lockdown. We commissioned Julianna from Old Cheese Room to make these especially for the Christmas Boxes, but, we decided it was so great we would permanently enter it into our range of great British cheeses. 

Fresh, Chevre-like, mould-ripened cheese, wrinkly geo rind and then sprinkled with charcoal to help balance the acidity within the cheese.

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER

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

"We do very little with this cheese. Although, Lypiatt can provide an interesting experiment at home. What temperature can do with the flavour of cheese, before serving, cut in half. Then Leave half in the fridge and half to get up to room temperature. The colder the cheese, the more pronounced the citrus acidity, the warmer the cheese, double cream flavours will prevail. Find out which profile you like the best!"


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.

THINGS THAT WE SELL THAT COMPLIMENT LYPIATT


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