When young st Jude has a fresh and lemony acidity, maturing to become more complex- creamy, grassy and buttery. The rind has a wrinkly appearance and the texture is soft and Moussey.

St Jude is produced by Julie Cheyney just outside Bungay in Suffolk. All the milk comes from the Fen Farm herd of Montbéliarde cattle- a french breed found in the Jura and Savoie where there milk is used to produce Comte. The milk is prized for its high protein content. 

Julie Cheyney started making cheeses in Hampshire before moving up to Fen Farm in Suffolk (of Baron Bigod fame), to collaborate with the Cricklemore family and their heard of Montbéliarde cattle.The Cricklemore’s ethos of extremely high standards of animal husbandry and careful pasture management align with Julie’s is passion for making raw milk cheeses. Julie works slowly and gently throughout the process with her cheeses reflecting the seasonality of the milk.

St Jude works very well with lighter red wines made from grapes such as Pinot Noir or Gamay.

Ingredients : Milk (Cow's), Salt, Traditional, rennet. Unpasteurised.

Allergens : Milk

Weight : 90g