St Cera

A small but intense washed-rind cow’s milk cheese. Expect pungent, farmyardy flavours and a melting centre that may require a spoon.

Please note: our St Cera can be oozy and unctuous. As such they may leak slightly whilst on route to you. In general, this is not cause for concern, but do contact us if you have any questions.

Minimum: 80g.
Price
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Average age 4 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)
A cluster of St Cera with one cut piece, showing the oozing, unctuous paste.
St Cera, showing the oozing, unctuous paste.
Location: St Jude map
our-work: washing St Cera at our maturation arches
A cluster of St Cera with one cut piece, showing the oozing, unctuous paste.
St Cera, showing the oozing, unctuous paste.
Location: St Jude map
our-work: washing St Cera at our maturation arches

Made by Julie Cheyney & Blake Bowden

Bungay, Suffolk / Bermondsey

St Cera is a result of a collaboration between cheesemaker Julie Cheyney and our own maturation team. It arrives with us in the form of a young St Jude cheese, and it is our washing of the rind that transforms it into St Cera.

St Cera is the washed-rind sister cheese of St Jude, a small, soft cheese originally produced in Hampshire by cheesemaker Julie Cheyney. She now makes it at Jonny Crickmore's Fen Farm Dairy in Suffolk, home of Baron Bigod. 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. St Cera is the product of a collaboration between Neal's Yard Dairy's maturation team and Julie Cheyney. Julie makes her own version of St Cera which she washes with different cultures leaving a slightly different flavour and texture profile. 

For the first week St Cera is matured in the same way as we mature St Jude with some drying and encouragement of rind growth. After a week at our Maturation Arches, each cheese is then placed in a small wooden box, and washed four times over the course of a week with a brine solution. It is then moved into the cold room to slow its development until it is ready to be sold. The older the cheese the more barnyardy and punchy the flavour can become with a texture that becomes more oozy.
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