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St Jude

A small soft cheese with a rich buttery, savoury flavour. The texture is luxuriously light, fluffy and mousse-like.

**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.

Regular price £7.20 Sale

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Close up of a whole little round St Jude cow’s milk cheese in a small wooden box, with mould-spots on the wrinkly creamy-coloured rind


St Jude is made by Julie Cheyney at Fen Farm Dairy in Suffolk. Julie collects milk promptly after the morning's milking and starts her make whilst the milk is still warm. Her recipe is inspired by the French cheese St Marcellin.


Bungay, Suffolk

Our work with this cheese

St Jude arrives at our maturation rooms in Bermondsey at less than a week old, and will start to break down when it reaches ripeness at around two to four weeks of age. Darker patches and mould spots (green and white) are often seen throughout the seasons. When they are ready to be sold, the delicate little cheeses are placed in small wooden cases which protect them on their journey to the consumer.


Download crib sheet


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