St Cera

A small but intense washed-rind cow’s milk cheese for those who like their cheese on the strong side. Expect deeply nutty, farmyardy flavours and a melting centre that may require a spoon.

Minimum: 70g.

Please note: our St Cera are exceptionally oozy and unctuous right now. As such they may leak slightly whilst on route to you. In general, this is not cause for concern, but do contact us if you have any questions.

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

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

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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 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.

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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.

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Accompaniments

Rosebud Red Onion Port Marmalade
£4.10

Rosebud Spiced Plum Chutney
£4.85

Serving Suggestions

Spoon over toasted sourdough bread and top with Rosebud Red Onion and Port Marmalade.

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.