- FlavourCreamy and Salty
- Type of MilkCow
- Vegetarian RennetNo
- Weight TypeNet
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- StorageKeep refrigerated
- IngredientsOrganic Jersey Milk, Fine Sea Salt, Animal Rennet, DDVI Starter Cultures, Vegetable Ash
- Typical Valuesper 100g
- Energy kJ964
- Energy kcal233
- Of which saturates14.8
- Of which sugars0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email firstname.lastname@example.org.
A delicious British cheese which was created during lockdown. You’d be mistaken for thinking that Lypiatt was a fresh goat’s cheese at first glance, with its ashed rind and and fluffy mousse-like paste. Intriguingly, Lypiatt is actually made with milk from channel island cows, a breed renowned for its luscious richness. This innovative little cheese is the brain child of the makers behind the washed rind cheese Baronet, (The Old Cheese Room).
Handmade for Paxton & Whitfield by renowned cheesemaker Julianna Sedli based at Neston Park in Wiltshire - Julianna uses the milk from the herd of Jersey cows at Neston Park which are organically reared and accredited.