It’s a small round Jersey milk cheese, rolled in herbs and mould-ripened (geotrichum). It has a fresh herby taste while young, and gathers interesting flavours as it ages. Culpeper was born from us having oversized Lypiatt cheeses, which we had to cut to size so that they wouldn’t mature differently. The question was: what shall we do with the surplus cuts? We mixed them together and hand rolled this little gem. We started off with Herbes de Provence, which we soon changed to a mixture of English herbs.