Jersey Curd is a type of fresh cream cheese that has a hint of lemon and is loved for its silky texture. The cheese is made using by The Old Cheese Room, a family-run artisan cheese producer in Wiltshire.
Based at Neston Park Home Farm, they produce a variety of cheese using organic Jersey cow’s milk. Julianna Sedli from The Old Cheese Room shares with us her pancake recipe using fresh Jersey Curd cheese.
Jersey Curd Pancake Recipe
- 1 1/2 cups sifted flour
- 2 1/2 teaspoons baking powder
- Pinch of salt
- 1 egg, well beaten
- 11/2 cups Jersey Curd
- 1 1/4 cups milk – flexible
- 3 tablespoons melted butter
- 1 tablespoon vanilla essence
- 3-4 tablespoons icing sugar
- ½ lemon juice and its zest
- Sift together flour, baking powder, salt and sugar and add to the mixing bowl. Stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough.
- Bake on a hot flat griddle, lightly greased – usually use a splash of sunflower oil and a bit of butter.
- Turn pancakes only once when bubbles appear on the batter.
- Serve it immediately. Dust it with icing sugar and lemon zest.
About The Old Cheese Room
We are a husband & wife artisan cheesemaking business. We make a washed-rind Jersey cow’s milk cheese named Baronet. It’s Reblochonesque and its texture & flavour changes with the season.
We also do fresh cheeses, fresh Jersey Curd cheese, and a 90-day-aged hard cheese (Bybrook).
We are based on Neston Park Home Farm and use their Jersey cow’s organic milk. The lovely Jersey Girls graze on lush Wiltshire pastures (bordering the Cotswolds) where rich grasses grow. The farm follows organic farming methods and emphasizes animal welfare and maintaining pasture, land & wildlife at their best and most natural.