St Jude

A small, soft, wrinkly cow’s milk cheese from Norfolk. 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 weight -  80g.
Price
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Average age 2-3 weeks

Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet

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.
  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)
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

Made by Julie Cheyney & Blake Bowden

Wheatacre, Norfolk.

St Jude is made using milk from a single family farm on the edge of the Norfolk Broads. The calm, even-tempered herd, composed predominantly of British Friesians, with some Ayrshires and Brown Swiss, graze pastures that stretch from the village of Wheatacre down to the farm’s low-lying grazing marshes, rich in grasses and wildflowers.

Originally produced in Hampshire, St Jude and its sister cheese St Cera are now made by Julie Cheyney and her team at Oakalby Dairy in Norfolk, near the town of Beccles. The milk comes from a family-run farm whose young team of herdsmen—Liam, Sam and Jake—bring quiet dedication to the daily care of their cows. The herd, milked in an exceptionally calm rotary parlour, produces milk that reflects the diversity of the pastures and the seasons.
Julie works closely with the farm to understand the subtleties of the milk, from stage of lactation to changes in the cows’ diet, which in turn shape the character of the cheese. As always, the curd for St Jude is set very slowly and carefully hand-ladled into its moulds at just the right moment, guided by Julie’s expert eye and hand.

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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