St Sunday
Soft, glossy texture with buttery finish.
Currently being matured, in the meantime why not try the similar cheese: Rollright.
Based on the famous soft cheeses of the Alps, Reblochon and Vacherin, St Sunday has buttery-crème-fraiche richness and soft, glossy-texture.
Using fabulous quality organic milk from James Robinson’s family farm in south Cumbria, local cheese-maker Nicola Robinson uses years worth of expertise to transform this rich milk into a supple cheese that rivals its French counterparts but has a hint of English terroir to it.
Awarded:
St Sunday is a collaboration of ideas from two inspirational Cumbria farmers: the Robinsons of Strickley Farm (just south of Kendal) and Nicola Robinson of The Holker Estate, famous for their milking sheep and St James cheese.
The Robinson family have farmed Strickley farm since 1875 (five generations). Currently three generations, son Robert, dad James, and grandad Henry farm and milk together, repeating the work Henry did with his dad and grandad – re-laying the same hedges, rebuilding the same dry-stone walls.
Sandwiched between the Lake District and Yorkshire Dales their land is challenging and has never been ‘improved’ so it bears all the hallmarks of old-fashioned small farm techniques that many regenerative farmers are now returning to – a diverse herbal sward of grasses, organically-farmed Dairy Shorthorn milking cows, traditional hedgerows and winding, weaving becks (one of which is called St Sunday).
These factors produce fabulous quality rich milk. Nicola decided to use her expertise to produce from this milk a cheese to go alongside their own cheeses made on their farm.
Using inspiration from France they use bacteria and cultures similar to those found in Reblochon and Vacherin. The cheeses are then washed everyday for a week to give it the pinky-orange-hue on the rind and a complex flavour. Left for a further two weeks before being sold, it develops a white mould dusting on top of this; and has a buttery-crème-fraiche richness and soft, glossy-texture.
What weight to buy?
100g in total of cheese per person for consumption after a meal. For comparison, 250g is similar in size to standard pack of butter.
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.
Ingredients: Milk, salt, cheese cultures and rennet.
Nutritional Data (typical values, per 100g):
Energy 1501kj/336kcal
Fat 29.2g
Carbohydrates 2.8g
(of which sugars) 0.1g
Protein 18.4g
Salt 1.6g
Weight: 1 x 250g cheese.
Did you know?
Key Facts
| Attributes |
|---|
| Pasteurised |
| Cows' Milk |
| Vegetarian |
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