St Cera
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Bungay, Suffolk / Bermondsey
milk source
Produced on-site
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milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Bungay, Suffolk / Bermondsey
milk source
Produced on-site
breed
Montbeliarde; Holstein
season
All year
average age
4 Weeks
cheesemakers
Julie Cheyney; Blake Bowden
Show Less
St Cera is a result of a collaboration between cheesemaker Julie Cheyney and our own maturation team: it arrives with us in the form of a young St Jude cheese, and it is our washing of the rind that transforms it into St Cera.
Background
St Cera is the washed-rind sister cheese of St Jude, a small, soft, wrinkly cow's milk cheese originally produced in Hampshire by cheesemaker Julie Cheyney. She now makes it at Jonny Crickmore's Fe...
Read More
St Cera is the washed-rind sister cheese of St Jude, a small, soft, wrinkly cow's milk cheese originally produced in Hampshire by cheesemaker Julie Cheyney. She now makes it at Jonny Crickmore's Fen Farm Dairy in Suffolk, home of Baron Bigod. 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. St Cera is the product of a collaboration with Neal's Yard Dairy's maturation team: until the point where it reaches our maturing arches, its method of production is identical to that of St Jude.
Read Less
Our Work
St Cera arrives with us in the form of a very young St Jude, which is placed on racks in our cold maturation rooms for two days to start the development of a rind. The cheeses are then put in small...
Read More
St Cera arrives with us in the form of a very young St Jude, which is placed on racks in our cold maturation rooms for two days to start the development of a rind. The cheeses are then put in small wooden boxes, brushed with brine, and transferred to a warmer environment to help them to break down and develop deeper flavours. The cheeses are washed with brine two to three times a week for up to a month.
Read Less
Accompaniments
Rosebud Red Onion Port Marmalade
£5.15
Rosebud Spiced Plum Chutney
£6.00
Serving Suggestions
Spoon over toasted sourdough bread and top with Rosebud Red Onion and Port Marmalade.
FAQs
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.
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.
St Cera
A small but intense washed-rind cow’s milk cheese for those who like their cheese on the strong side
St Cera is a result of a collaboration between cheesemaker Julie Cheyney and our own maturation team: it arrives with us in the form of a young St Jude cheese, and it is our washing of the rind that transforms it into St Cera.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Bungay, Suffolk / Bermondsey
milk source
Produced on-site
breed
Montbeliarde; Holstein
season
All year
average age
4 Weeks
cheesemakers
Julie Cheyney; Blake Bowden
background
St Cera is the washed-rind sister cheese of St Jude, a small, soft, wrinkly cow's milk cheese originally produced in Hampshire by cheesemaker Julie Cheyney. She now makes it at Jonny Crickmore's Fen Farm Dairy in Suffolk, home of Baron Bigod. 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. St Cera is the product of a collaboration with Neal's Yard Dairy's maturation team: until the point where it reaches our maturing arches, its method of production is identical to that of St Jude.
our work with this cheese
St Cera arrives with us in the form of a very young St Jude, which is placed on racks in our cold maturation rooms for two days to start the development of a rind. The cheeses are then put in small wooden boxes, brushed with brine, and transferred to a warmer environment to help them to break down and develop deeper flavours. The cheeses are washed with brine two to three times a week for up to a month.
pairing suggestion
Spoon over toasted sourdough bread and top with Rosebud Red Onion and Port Marmalade.
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