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St Jude, handmade in small batches by cheesemaker Julie Cheyney using raw cow's milk. Light, silky and gently lemony when young, it grows richer and more buttery as it ripens under its fine, wrinkled rind. One of Britain's most celebrated raw-milk cheeses.
How to enjoy
Take it out of the fridge 30 to 60 minutes before serving. When ripe, it's soft enough to spoon.
Serve with crusty bread, apples or pears, walnuts and a drizzle of honey.
Lovely with a light red, a crisp white or a mild pale ale.
Store in the fridge in cheese paper or loose foil, so the rind can breathe.
Made with raw (unpasteurised) milk.
St Jude, handmade in small batches by cheesemaker Julie Cheyney using raw cow's milk. Light, silky and gently lemony when young, it grows richer and more buttery as it ripens under its fine, wrinkled rind. One of Britain's most celebrated raw-milk cheeses.
How to enjoy
Take it out of the fridge 30 to 60 minutes before serving. When ripe, it's soft enough to spoon.
Serve with crusty bread, apples or pears, walnuts and a drizzle of honey.
Lovely with a light red, a crisp white or a mild pale ale.
Store in the fridge in cheese paper or loose foil, so the rind can breathe.
Made with raw (unpasteurised) milk.