Orders may arrive +/- 2 days from your preferred delivery date.
Orders may arrive +/- 2 days from your preferred delivery date.
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. Flavours are deep, malty and punchy towards the rind, with a milky freshness and tangy note coming from the paste.
*Please note this is a seasonal cheese and is not available year round.
Average age 2-4 months
Pasteurised Sheep's MILK, Salt, Farm Produced Cheese Cultures (MILK), 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.
Cark, Cumbria
At Holker Farm, they propagate their own starter cultures rather than buying them in.
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.
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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