Julianna Sedli is a cheese maker originally from Hungary and now residing in Wiltshire. She is the proud maker of Baronet, an English take on the French cheese Reblochon, made with rich organic Jersey milk sourced from the Neston Park Estate, where Julianna leases her dairy.

Julianna's passion for cheese-making began during her agricultural engineering studies in Hungary when she won an internship in goat cheese making and goat husbandry at Capriole Inc in Indiana, USA under the guidance of renowned American cheese-maker Judy Schadi.

Two years later, Julianna was working for Neal's Yard Dairy in London, where she met Mary Holbrook who invited her to work on her goat farm in Somerset. During her time there, Julianna honed her cheese-making skills, working on various cheese-making jobs in Somerset, including White Lake Cheeses, before experimenting with Jersey cow's milk at Wootton Organic Dairy and creating Baronet's forerunner, Surreal.

In 2010, Julianna met Sir James Fuller, owner of the Neston Estate, while selling cheese at Corsham Farmer's market. With the encouragement and support of Sir James and the farm manager, Julianna began making raw milk Baronet at The Old Cheese Room, a converted cattle byre in the heart of the farm. She also worked as a cheesemonger at The Fine Cheese Co. in their Walcot Street shop in Bath for about two years.

In 2014, Julianna's husband Karim joined The Old Cheese Room, bringing with him his background in the wine trade and hotel & restaurant management. Over the past few years, the couple has been working hard to put their passion and craft into every piece of cheese in order to satisfy their customers, with two toddlers growing up at home. The high butter fat and protein content of the milk used to make their cheese imparts a mellow and buttery flavor, making their range a true work of art in the cheese-making world.