St Helena
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
Raw
location
Bungay, Suffolk
milk source
Produced on-site
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milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
Raw
location
Bungay, Suffolk
milk source
Produced on-site
breed
Montbeliarde/ Holstein
season
All year
cheesemakers
Blake Bowden
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Cheesemaker Blake Bowden hails from Australia; St Helena is named after the town where his family lived for 25 years, located at the easternmost point of the continent, not far from Byron Bay.
Background
After working with cheese in the United States and a Christmas spent selling cheese in our Covent Garden shop, Blake joined St Jude Cheese in 2018. There he worked with Julie Cheyney who makes St J...
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After working with cheese in the United States and a Christmas spent selling cheese in our Covent Garden shop, Blake joined St Jude Cheese in 2018. There he worked with Julie Cheyney who makes St Jude and St Cera. Blake was inspired by the Saint Nectaire that he had eaten when visiting the Auvergne for a friend’s wedding and thought about making a semi-soft cheese in a similar style. It was during the pandemic that the development of St Helena started in earnest.
St Helena is made with milk from the herd of Montbeliarde cows at Fen Farm Dairy, which is home to Baron Bigod.
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Our Work
We keep St Helena in our warmest maturing room for about 3 weeks to encourage the growth of the mucor (grey mould) on the rind of the cheese. Mucor is not always desirable on cheeses we sell, but i...
Read More
We keep St Helena in our warmest maturing room for about 3 weeks to encourage the growth of the mucor (grey mould) on the rind of the cheese. Mucor is not always desirable on cheeses we sell, but in this case it lends a beautifully earthy flavour to the cheese in the style of French cheese St Nectaire. Once we are happy with the development of the rind we wrap the cheese and place into the cold room ready for sale.
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St Helena
Warm, milky, round flavours are accentuated by a dense and silky texture
Cheesemaker Blake Bowden hails from Australia; St Helena is named after the town where his family lived for 25 years, located at the easternmost point of the continent, not far from Byron Bay.
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
Raw
location
Bungay, Suffolk
milk source
Produced on-site
breed
Montbeliarde/ Holstein
season
All year
cheesemakers
Blake Bowden
background
After working with cheese in the United States and a Christmas spent selling cheese in our Covent Garden shop, Blake joined St Jude Cheese in 2018. There he worked with Julie Cheyney who makes St Jude and St Cera. Blake was inspired by the Saint Nectaire that he had eaten when visiting the Auvergne for a friend’s wedding and thought about making a semi-soft cheese in a similar style. It was during the pandemic that the development of St Helena started in earnest. St Helena is made with milk from the herd of Montbeliarde cows at Fen Farm Dairy, which is home to Baron Bigod.
our work with this cheese
We keep St Helena in our warmest maturing room for about 3 weeks to encourage the growth of the mucor (grey mould) on the rind of the cheese. Mucor is not always desirable on cheeses we sell, but in this case it lends a beautifully earthy flavour to the cheese in the style of French cheese St Nectaire. Once we are happy with the development of the rind we wrap the cheese and place into the cold room ready for sale.
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