milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet
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, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Bungay, Suffolk
milk source
Produced on-site
breed
Montbeliarde; Holstein
season
All year
average age
2-3 Weeks
cheesemakers
Julie Cheyney; Blake Bowden
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The production of St Jude cheese involves a collaboration between cheesemaker Julie Cheyney who makes the cheese and Jonny Crickmore, producer of Baron Bigod, who provides the milk from his Montbéliarde cows.
Background
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Our Work
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Serving Suggestions
Roast slices of tomato drizzled with olive oil for 20 minutes. Place a St Jude on top with a scattering of fresh basil and bake for a further 5 minutes. Serve with crusty bread.
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.
![](http://www.nealsyarddairy.co.uk/cdn/shop/t/134/assets/nyd-logo.png?v=53870068454676529821656597674)
St Jude
A small, soft, wrinkly cow’s milk cheese from Suffolk
![](http://www.nealsyarddairy.co.uk/cdn/shop/files/StJude_1065x1065px_1024x1024.jpg?v=1687352442)
![](http://www.nealsyarddairy.co.uk/cdn/shop/files/Whitewood_Dairy_St_Jude_St_Cera_St_Helena_1024x1024.jpg?v=1721209852)
The production of St Jude cheese involves a collaboration between cheesemaker Julie Cheyney who makes the cheese and Jonny Crickmore, producer of Baron Bigod, who provides the milk from his Montbéliarde cows.
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Bungay, Suffolk
milk source
Produced on-site
breed
Montbeliarde; Holstein
season
All year
average age
2-3 Weeks
cheesemakers
Julie Cheyney; Blake Bowden
background
Originally produced in Hampshire by cheesemaker Julie Cheyney, St Jude and its sister cheese St Cera are now made at Jonny Crickmore's Fen Farm Dairy in Suffolk, home of Baron Bigod. Julie is still the cheesemaker, but the milk comes from Fen Farm's herd of Montbéliarde cows: a French breed whose rich, high-protein milk is well suited for making cheese. The still-warm milk is piped straight from the milking parlour to the cheese room, where cultures are added. The curd for St Jude is set very slowly until Julie, judging by sight and feel, deems it to be ready, at which point it is carefully hand-ladled into small, delicate moulds.
our work with this cheese
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.
pairing suggestion
Roast slices of tomato drizzled with olive oil for 20 minutes. Place a St Jude on top with a scattering of fresh basil and bake for a further 5 minutes. Serve with crusty bread.