Introducing a selection of saintly cheeses. Julie Cheyney has long been making delicious, award-winning cheese in Norfolk and we are delighted to now have all four of her cheeses available for you.
Julie uses milk from Burrough’s family farm in Wheatacre on the edge of the Norfolk Broads. The herd is made up of British Friesians, Brown Swiss and Ayrshires. Within two hours of the cows being milked, the process of cheesemaking begins. Four different soft cheeses are produced from this fresh raw milk, which is treated gently and with little intervention.
The cows' diet and the time of year affect the taste and texture of these cheeses, and this is all part of the fascination and fun of handmade farmhouse cheese.
Find tasting notes for each cheese below, and we encourage you to try them for yourself.
St Jude is inspired by the French cheese St Marcellin and the cheese displays similarly luxurious, creamy characteristics. Underneath a thin, wrinkled rind lies a rich, buttery centre with a lactic core and a complex, savoury flavour.
St Cera is made to the same recipe as St Jude, but selected cheeses are then washed with a brine solution during maturation. This encourages a more spoonable, melting texture, an intense, pungent aroma and savoury, farmyard flavour.
St Helena is a semi-soft washed rind cheese comparable in style to Tomme de Savoie. It has a fudge-like paste, and a thin burnt-orange rind that brings flavour to the whole cheese. St Helena tastes fresh and bright when young, and develops nutty, brothy notes as it matures.
St Bede is the newest cheese from Julie and her team. This Camembert-style cheese has a gently lactic centre that softens as it ripens, and aromatic, red-fruited notes appear closer to the delicate bloomy rind.
