St Jude

A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its rich and buttery flavour coexists with a luxuriously light texture.

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. They are perfectly safe to eat and do not negatively affect the flavour of the cheese.

Minimum: 80g.
Price
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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

Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet
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
Close up of a whole and cut St Jude cow’s milk cheese with mould-spots on the creamy-coloured wrinkly rind and a light, fluffy, mousse-like paste
Location: St Jude map
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
Close up of a whole and cut St Jude cow’s milk cheese with mould-spots on the creamy-coloured wrinkly rind and a light, fluffy, mousse-like paste
Location: St Jude map

The production of St Jude cheese involves a collaboration between cheesemaker Julie Cheyney who makes the cheese and Jonny Crickmore, producer of Baron Bigod, who provides the milk from his Montbéliarde cows.

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 Montbéliarde cows: a French breed whose rich, high-protein milk is well suited for making cheese. The still-warm milk is piped straight from the milking parlour to the cheese room, where cultures are added. The curd for St Jude is set very slowly until Julie, judging by sight and feel, deems it to be ready, at which point it is carefully hand-ladled into small, delicate moulds.

St Jude is normally dried after its arrival and then frequently turned and assessed for what environment it should be matured in depending on the growth of its rind and ripeness of its texture. 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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