Sharing Jersey Curd Cheesecake recipe. Hope you enjoy baking it . Best Julianna

Lypiatt cheese made it on Saturday Kitchen latest episode. See what chefs said about it and how you can enjoy it .

It’s not my favoured way of shopping but taking consideration of changes in shopping habits in the current circumstances - we feel like all of us are being encouraged & directed toward ‘grab & go’ kind of purchasing. It is what made me start thinking about buying individual cheeses (not cut cheeses): they are a quick and easy way of purchasing, “grab and go”. As a matter of fact the customer is getting a much better value for their money and their cheeses represent a whole

We decided to have a picnic lunch in the garden under the parasol. We emptied the cold cuts from the fridge onto the middle of the garden table and it's a case of help yourself ! Which is often the best way to go about things. Even if you have little to share it does make you feel like you are getting plenty of choice. Kim calls it 'un embarras du choix'. The rain shower that came halfway through was just a minor inconvenience. Our picnic included Old Cheese Room Wasabi Pearl

It's not everyone`s cup of tea, but being a Hungarian smoking food is part of our food culture. However smoking this cheese wasn`t our idea - it came from one of our local pubs. Rob Allcock, chef at The Longs Arms in South Wraxall is known for his smokery and smoking all kinds of food. So we went with his recommendation and tried it. A young Mini Baronet which has not been washed is smoked over an apple- and oak- wood mixture for 8 hours. That turns it into 'Medleys'. `Medley

We have been so blessed with the weather in the past weeks. Lots of eating in the garden, which inspired a few cheese boards to go on the website. Especially that Father’s Day is fast approaching. ‘ Garden Cheese Board ‘ - follows below which includes Half a Baronet, Half a kilo of Bybrook and a Lypiatt. What can I say, we live in a few hundred years old cottage which my Mother-in-law turned into a cottage flower paradise. Seasonally we have flowers popping up and make our g

Well, we cannot find certain records of the origin of the name "Lypiatt", but here is what I have been told: the name came from a European who rented the hunting grounds and it was then spelled Lypiatte. But then there is this tree (pictured) at Neston Park which is reputed to be one of the few remaining trees of the ancient Melksham Forest which was a Royal Medieval hunting ground. One can only assume there was some kind of relation - or not. There is also the village of Lyp

Without realising my morning part of the day was gone so I panicked - what’s for lunch? It may sound bad like I take it for granted but I turn to Hungarian cuisine when I am in need to come up with something instantly . So I remembered my favourite childhood dish from my gran’s - Túrós Csusza. It’s cow’s curd with pasta. It’s a national dish in Hungary and you can find it from the finest hungarian restaurants to everyday kitchen. My grandma always made her pasta fresh, we al

We have (clockwise ) Bybrook, Wasabi Pearl on an Extra Virgin Olive Oil & Sea Salt cracker, Chive crackers laid out, Mini Baronet and Wild Garlic Spread in the middle. I will let you know that we don’t have a cheese board on the table at home every day, though I guess we do have a piece or two of cheese hanging around on the kitchen counter. We are all getting used to our new regime and trying to make the most of it - and now, for the first time, today I felt a sense of norma

In normal years, this holiday would be another working day for us. In this strange, illusory atmosphere with Covid 19 affecting everyday life - yet still the sun is shining - we can enjoy a pot of tea in the garden and we all have something to look forward to. Something to celebrate. But this is the first year for us in nearly 9 years running this business that we actually are planning to celebrate Easter on the day. We got some lovely surprises from our neighbours who run a

I guess it’s no news that we love pancakes in this family. We always have the passion for the American ones which you can see on the picture. Our favorite recipe can be found in The New York Times Cookbook. It’s basic, simple - it’s how we like it. Except over the years we slightly changed the recipe and added cinnamon and bananas to the list of ingredients. Recently, I made my first ‘Csirke Paprikás’ - it’s a Hungarian dish for much of my husband’s request. In most places it

It is a simple word yet it has such a powerful meaning. Especially now. It keeps popping up in advertisements, in conversations and in a lot of things. Now is the time to think about local producers, local farmers, local food, local cheese, local services, local businesses, local groceries, local areas, local people. The list is endless. A crisis like that which has been brought on us people forces us to remember, to shift our focus from boredom, less important matters and me