St Cera

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!)  Julie relocated her life (and business) to Norfolk (200 miles) in 2014; the whole reason for moving was so that she get her hands on the best quality milk in order to make St Cera cheese even better than before.  Situated on the Burrough family’s third generation farm It is proving to be a worthwhile move.

Julie collects the milk straight after milking and is making cheese less than an hour later.  To preserve the quality of the 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.  This would then normally become St Jude cheese, forming a wrkinkly yeast rind as it ages four weeks and breaks down to a rich creamy consistency.
But instead of allowing this to happen, the cheese is repeatedly washed in a brine solution, so softens up much more, develops an orangey ‘washed rind’, and becomes more intense in flavour.  That is how St Jude transforms into a different cheese, St Cera.  Same starting point – very different ending!

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):
Energy 1129kj/272kcal
Fat 22.0g
(of which saturates) 13.7g
Carbohydrates 1.4g
(of which sugars) <0.5g
Protein 16.5g
Salt 1.9g

Weight: 1 x 90g cheese.