This dainty little cheese is fresh and lemony with a zippy mousse-like texture when young, but packs more punch as it matures, developing earthy flavours and a gooey interior. Dependent on the batch, St Jude can be fresh, bright and citrusy or rich, smooth and buttery but always with a delicate nutty flavour that is so unique to it.
The thin wrinkled rind is a product of delicate coagulation over 18 hours. Due to the delicate thing nature of the mould rind, wild moulds - spots of blue, green and grey moulds - often develop on the surface during maturation but are perfectly safe to consume with no effect on flavour.
Sister to the St Cera cheese, both of these rich cheeses are a perfect addition to any special cheese board. A labour of love in it's creation, this cheese is worth the wait. A thin, wrinkled coat with a delicate cream line encases a rich, lactic core leading to a deep and lingering but refined taste.
Made with raw cow's milk (MILK) and animal rennet.
It is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines.
The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.
We are lucky to be surrounded by incredible artisan producers, we have chosen a range of artisan products that meet our ethical and sustainability standards.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
About the producer
St Jude & St. Cera is made by Julie Cheyney in Suffolk, from the milk of the same Montbeliarde herd that provides the milk for Jonny Crickmore's Baron Bigod and Raw Cultured Butter. Julie first started making cheese in 2005, when she and Stacey Hedges created Tunworth Camembert.
In 2012, Julie set up her own dairy in Hampshire where she began to make St Jude. However, the quality of milk was constantly a concern of hers. In the pursuit of the best milk that she could find, Julie found the Crickmore's and their farm after hearing about them on the radio. Their Montbéliarde cows are still a rarity in the UK and produces richer milk than the typical British herd. Taking the risk and making the jump, she brought her business and life to Suffolk.
The delicate process of creating the cheese begins very early in the morning where the milk is used still warm from the first cows into the dairy parlour. Every single step of the cheese's production is performed by hand in very small batches in order to preserve the sanctity and unique nature of each individual cheese. All of Julie's cheeses are a true labour of love and this is clear to see in the elegant flavours and exquisite textures present.