St Jude

Originally produced in Hampshire, St Jude and its sister cheese St Cera are now made by Julie Cheyney and her team at Oakalby Dairy in Norfolk, near the town of Beccles. The milk comes from a family-run farm whose young team of herdsmen—Liam, Sam and Jake—bring quiet dedication to the daily care of their cows. The herd, milked in an exceptionally calm rotary parlour, produces milk that reflects the diversity of the pastures and the seasons.
Julie works closely with the farm to understand the subtleties of the milk, from stage of lactation to changes in the cows’ diet, which in turn shape the character of the cheese. As always, the curd for St Jude is set very slowly and carefully hand-ladled into its moulds at just the right moment, guided by Julie’s expert eye and hand.

St Jude is normally dried after its arrival and then frequently turned and assessed for what environment it should be matured in depending on the growth of its rind and ripeness of its texture. Darker patches and mould spots of green and white often develop throughout the seasons; wild moulds are perfectly safe to eat, and do not negatively affect the cheese's flavour. When they are ready to be sold, the delicate little cheeses are placed in small wooden cases to protect them on their journey to the customer.