THIS Saturday sees the arrival of a new cheese stall at the market.

Simon Weaver Organics have reduced their attendance to just the fourth Saturday of the month, which gave us the opportunity to look for a new cheese producer for the second Saturday and we are delighted to have found another truly artisan maker to bring to the market.

Julianna Sedli from Hungary makes her exceptional reblochon style cheese at The Old Cheese Room at Neston Park Home Farm using organic pasteurized milk from their Jersey herd.

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 even led to a cheese being named after her. Arriving in the UK in 2006, Julianna followed her passion and made her way to Somerset to continue working with goat’s cheese at Sleight Farm.

In 2010, Julianna first came across the rich Jersey milk from Neston Park Farm 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.

The Old Cheese Room produce four cheeses – baronet, based on a reblochon (French Alpine cheese) recipe, this rich buttery cheese has a washed rind.

The structure of the cheese depends on the milk and the season.

Slightly firmer in the spring and summer, when the cows are out grazing the clover and creamier for the rest of the year, Jersey curd is much loved for its freshness and silky texture.

Jersey curd is a cream cheese which has a hint of lemon. Wasabi pearl is a delicious cream cheese with a gentle kick and truffle pearl.

The Jersey Curd with Italian black truffle is a delicate fresh creamy cheese with a gentle aroma of truffle which leaves a lasting subtle taste.

We hope you enjoy this new stall.

Reblochon is a semi-soft, washed-rind and smear-ripened mountain cheese that originated in the Alps. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. The cheese was decreed as an Appellation d’Origine Controlee cheese in 1958.