A Hidden Gem in Cheesemaking

Our Story

How We Got Here

Julianna in 2004, 

during my agricultural engineering studies in Hungary I won an internship in Goat cheese making and Goat husbandry at Capriole Inc in Indiana, USA. Working under Judy Schad's leadership was soon enough for me to know that cheese making would be my inspiration for the future. 

Two years later, working for Neal’s Yard Dairy in London, I met Mary Holbrook who invited me to come and work on her goat farm in Somerset. A period of nearly 4 years living at Sleight Farm making goat cheeses with Mary made me stronger in my inspiration of making cheese for myself.

Doing various cheesemaking jobs in Somerset, including White Lake Cheeses (goats milk again), I then got the chance to experiment with Jersey cow’s milk at Wootton Organic Dairy – creating Baronet’s forerunner, Surreal. Originally this was made in 50 litre batches and sold by me at Farmersmarkets - frequently consulting with & having visits from Bronwen & Randolph at Neal’s Yard Dairy. Surreal was available at their shops in London back then. In 2010, when selling cheese at Corsham Farmer’s market, I met Neston Park Home Farm’s farm then-manager, Sandy Macfarlane, who put me in touch with Sir James Fuller, owner of the Neston Estate. For generations Neston Home Farm has bred Jerseys, going fully organic in 2003.

Within a year’s time I was making raw milk Baronet at The Old Cheese Room, converted from an old cattle byre in the heart of the farm. A lot of support and encouragement came from Sir James and `Mr Sandy`. At the same time, I also worked as a cheesemonger at The Fine Cheese Co. in their Walcot Street shop in Bath for about two years.

Karim, my husband, joined The Old Cheese Room in 2014when we learned of our first daughter`s impending arrival. His background is in the wine trade and hotel & restaurant management. This experience came in handy and on the plus side he always had a strong interest in creating something with his hands. Over the past few years with our combined forces – and having two toddlers growing up at home – we have been working hard to put our passion and craft intoevery piece of cheese in order to satisfy our customers.