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St Jude



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.

St. Jude 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.

Each cheese is made by hand in small batches, very early in the morning so that Julie can use the raw milk still warm, straight from the cow at the perfect temperature for cheesemaking.

*This cheese intentionally has a very thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation.

Approximately 100g

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.

Real Artisans

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

Speedy Delivery

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

Unrivalled Quality

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.


About the producer

Julie first started making cheese in 2005, when she and Stacey Hedges created Tunworth.

Julie set out on her own, and, in 2012, Julie set up her dairy in Hampshire where she began to make St. Jude.

Julie is so concerned about the quality of her milk that, when she heard on a Radio 4 programme about the work that Jonny Crickmore was doing at Fen Farm, she had to investigate further. Once Julie had got to know more about the Crickmores, she took the decision to move her business and life from Hampshire to Suffolk, in pursuit of the best milk that she could find.