St Sunday's

St Sunday's

St Sunday's is a soft cow's milk cheese inspired by French soft cheeses. Using cultures similar to those in Reblochon, St Sunday's is a washed rind cheese with a glossy, rich texture.
Regular price £14.30
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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.

Choose your preferred delivery date at checkout. As we use third party couriers 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. 

milk type
Cow

ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Rennet

coagulant
Vegetarian Coagulant

milk treatment
Pasteurised

location
Cark, Cumbria

milk source
Bought in

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milk type
Cow

ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Rennet

coagulant
Vegetarian Coagulant

milk treatment
Pasteurised

location
Cark, Cumbria

milk source
Bought in

breed
Dairy Shorthorn

season
All year

average age
3-6 weeks

cheesemakers
Nicola Robinson and Team

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St Sunday's beck, for which St Sunday's is named, passes through Strickley Farm.

Background

St Sunday's is a cheese that has been years in the making and is the result of a collaboration between cheesemakers Martin Gott and Nicola Robinson, and the Robinson family at Strickley Farm. The ...

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St Sunday's is a cheese that has been years in the making and is the result of a collaboration between cheesemakers Martin Gott and Nicola Robinson, and the Robinson family at Strickley Farm. The Robinson family are fifth generation farmers and have been at Strickley Farm since 1875, with James and his son Robert currently stewarding this long, narrow and stony farm. The landscape of fells and mountains, a cold hilly corner of the Lake District, was never suited to "improvement" and so here it has always been necessary to work with, and embrace, the pasture diversity, adapting to the land, rather than adapting the land to them. Here, old fashioned farming techniques, now desirable for new generations of regenerative farmers, are simply a way of life, and have been for generations. Diverse herbal grasses, traditional hedgerows, streams and organically-farmed Dairy Shorthorn milking cows combine to produce a milk of great quality and complexity. This is the milk being made into St Sunday's by Nicola and her team, just down the road at Holker Farm Dairy, alongside the cheeses made at their own farm

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Our Work

St Sunday's is kept at a cold temperature to aid its gradual development in flavour and breakdown in texture.

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