Milky, grassy, fresh.
Currently maturing, why not try Finn instead >
Made in a classic French St Marcellin-style. Julie is dedicated to quality – hand-ladling the St Jude curd to create this fresh, milky, lemony cheese with a silky mouth-feel.
As St Jude matures the flavours become more pronounced and rich.
Made by Julie Cheyney in Bungay, Suffolk, England.
More about this
Julie helped create the Tunworth Camembert before starting out by herself to make St Jude in 2012. She sources unpasteurised milk only from the strongest, fittest cows (the first in the milking parlour!) from Fen Farm, which make the Baron Bigod Brie cheese. Fen Farm have Montbeliarde cows which have been bred for cheesemaking as they produce a rich milk with the prefct balance of fat and protein for making great cheese.
Julie relocated her life (and business) from Hampshire to Fen Farm Suffolk (200 miles) in 2014, the whole reason for moving was so that she get her hands on the best quality milk for her cheese in order to make St Jude cheese even better than before. It is proving to be a worthwhile move..
Fen Farm feed their cows on a natural diet seasonally from February to December, so they are almost out at pasture all year round. Julie collects the milk straight after milking and is making cheese less than an hour later. To preserve the quality the St Jude cheese it is set naturally, which takes upto 24 hours, Julie periodically returns to the cheesemaking room throughout the day (and night) to test her curd and will only hand-ladle it into the delicate moulds when it has set perfectly, a true labour of love. St Jude then will age for four weeks or more to break down to a rich creamy consistency.
This product will have two weeks shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.
Nutritional Data (typical values, per 100g):
(of which saturates) 13.7g
(of which sugars) <0.5g
Weight: 1 x 100g cheese.