St Jude
A small handmade cows' milk cheese with milky and gentle flavours and silky textures. St Jude is very similar to French St Marcelin.
Key Facts
- CountryEngland
- RegionSuffolk
- FlavourMilky and gentle
- Type of MilkCow
- PasteurisationUnpasteurised
- Vegetarian RennetNo
- OrganicNo
- Weight95g
Store & Serve
Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
Nutrition
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- AllergensMilk
Nutritional Information
- Typical Valuesper 100g
- Energy kJ1129
- Energy kcal272
- Fat22.02
- Of which saturates13.71
- Carbohydrates2.7
- Of which sugars0.50
- Protein16.5
- Salt1.87
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.
Award-winning St Jude Cheese
St Jude is a soft cheese handmade from unpasteurised cows' milk, shaped into a small disc and presented in the box in which the cheese is also matured. St Jude cheese has a gentle lemony acidity and a light and mousse-like texture. As the cheese ripens, the flavour intensifies, and the texture softens. This artisanal cheese has beautiful seasonal variations and each batch is unique - with more grassy notes in the summer & more buttery flavours in the winter.
Handmade by Julie Cheyney at White Wood Dairy in northeast Suffolk using the raw milk from a herd of predominately French Montbéliarde cows. The diverse grasses of the pastures in the Waveney Valley contribute to the complex flavours in the cheese. When the cows are out to pasture, the cheeses tend to conjure grassy and vegetal flavours and when the cows come indoors to escape the winter weather these tastes become more buttery and creamy.
The milk comes directly from the dairy parlour into the cheeseroom. Barely an hour old, this fresh milk has the cultures added and the cheesemaking ‘process’ starts. Julie believes that good cheese is made ‘slowly and gently’, using as little intervention as possible, whilst ensuring that conditions are right. This approach enhances the milk to bring the flavours of the pasture through to a truly artisanal cheese and allows the character of the milk to express itself.
- Won Best Fresh Cheese at The British Cheese Awards 2024.
- Won Best Export Cheese at The British Cheese Awards 2024
- Awarded Silver at The World Cheese Awards 2019.
- Awarded Gold at the 2017 British Cheese Awards.
- Winner of The James Aldridge Trophy for the Best British Raw Milk Cheese in 2013.