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
our work with this cheese
Accompaniments
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
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St Jude
A small, soft, wrinkly cow’s milk cheese from Suffolk


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.
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
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.
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.
pairing suggestion
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.