St James
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cark, Cumbria
milk source
Bought-in
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milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cark, Cumbria
milk source
Bought-in
breed
Lacaune
season
Spring-Summer
average age
2-4 Months
cheesemakers
Nicola Robinson & Team
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At Holker Farm, they propagate their own starter cultures rather than buying them in.
Background
Martin Gott developed St James at Holker Farm in Cumbria, which he runs with his partner Nicola Robinson. It was given its name as a tribute to the late James Aldridge, one of the great pioneers of...
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Martin Gott developed St James at Holker Farm in Cumbria, which he runs with his partner Nicola Robinson. It was given its name as a tribute to the late James Aldridge, one of the great pioneers of British cheesemaking. As the milk changes throughout the season, so does the character of the cheese. From the beginning of the season in February through to September, variations in the texture and flavour of the cheese are seen. At Holker they propagate their own starter culture aiming to impart the whole cheese with the flavours of the farm. Three times a week for three to four weeks, the cheeses are individually washed in a brine and turned, allowing them to form their striking orange-yellow rind, with its rich, savoury depth.
Read Less
Our Work
On arrival we assess the rinds and flavour of each batch of St James to decide whether it should spend some time in our maturing rooms or be wrapped and kept in our cold rooms for a slower more gra...
Read More
On arrival we assess the rinds and flavour of each batch of St James to decide whether it should spend some time in our maturing rooms or be wrapped and kept in our cold rooms for a slower more gradual ripening.
Read Less
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 James
A washed-rind ewe’s milk cheese that is strongly influenced by seasonality, ranging from a buttery softness to a more firm and granular texture
At Holker Farm, they propagate their own starter cultures rather than buying them in.
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cark, Cumbria
milk source
Bought-in
breed
Lacaune
season
Spring-Summer
average age
2-4 Months
cheesemakers
Nicola Robinson & Team
background
Martin Gott developed St James at Holker Farm in Cumbria, which he runs with his partner Nicola Robinson. It was given its name as a tribute to the late James Aldridge, one of the great pioneers of British cheesemaking. As the milk changes throughout the season, so does the character of the cheese. From the beginning of the season in February through to September, variations in the texture and flavour of the cheese are seen. At Holker they propagate their own starter culture aiming to impart the whole cheese with the flavours of the farm. Three times a week for three to four weeks, the cheeses are individually washed in a brine and turned, allowing them to form their striking orange-yellow rind, with its rich, savoury depth.
our work with this cheese
On arrival we assess the rinds and flavour of each batch of St James to decide whether it should spend some time in our maturing rooms or be wrapped and kept in our cold rooms for a slower more gradual ripening.
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