Small towers of whole and cut St Jude cow’s milk cheeses with mould-spots on the creamy-coloured wrinkly rind and a light, fluffy, mousse-like paste

St Jude

A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its savoury, rich and buttery flavour belies its luxuriously light, almost mousse-like paste.

**This cheese intentionally has a very thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation.These are especially noticeable at present. They are perfectly safe to eat and do not negatively affect the flavour of the cheese. **

Made with raw cow's milk and animal rennet.
Minimum: 90g.

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

milk treatment
Raw

location
Bungay, Suffolk

milk source
Produced on-site

breed
Montbeliarde; Holstein

season
All year

average age
2-3 Weeks

cheesemakers
Julie Cheyney; Blake Bowden

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The production of St Jude cheese involves a collaboration between two Neal's Yard Dairy stalwarts: cheesemaker Julie Cheyney makes it at the family farm of Baron Bigod producer Johnny Crickmore, using milk from his Montbéliard cows.

background

Originally produced in Hampshire by cheesemaker Julie Cheyney, St Jude and its sister cheese St Cera are now made at Jonny Crickmore's Fen Farm Dairy in Suffolk, home of Baron Bigod. Julie is still the cheesemaker, but the milk comes from Fen Farm's herd of Montbéliard cows: a French breed whose rich, high-protein milk is well suited for making this mould-ripened style of cheese. The still-warm milk is piped straight from the milking parlour to the cheese room, where cultures are added. To preserve its quality, St Jude is set naturally over the course of around 24 hours. When – judging by sight and feel – Julie deems the curd to be ready, it is carefully hand-ladled into small, delicate moulds.

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our work with this cheese

St Jude is less than a week old when it arrives at our maturing arches in Bermondsey. Stored in our cold maturation rooms, it will start to break down when it reaches ripeness at around two to four weeks old. 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.

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Accompaniments

Damson Paste - 200g Slice
£7.40

Mixed Seed Crackers
£3.15

Serving Suggestions

Roast slices of tomato drizzled with olive oil for 20 minutes. Place a St Jude on top with a scattering of fresh basil and bake for a further 5 minutes. Serve with crusty bread.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.