An unpasteurised, washed-rind Ewes' Milk cheese which has a savoury and creamy flavour and a springy texture.
- RegionGrange over Sands
- Flavoursavoury, creamy and meaty
- Type of MilkSheep
- Vegetarian RennetNo
- Weight TypeNet
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkCider
- IngredientsEwes' Milk, Starter Culture, Sea Salt, Animal Rennet
- Typical Valuesper 100g
- Energy kJ1283
- Energy kcal309
- Of which saturates18.4
- Of which sugars0.3
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
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Seasonal British Sheeps' Milk Cheese
St James is a raw milk, semi-soft, washed-rind Ewes' milk cheese, made with Holker Farm indigenous starter culture. This batch was handmade at the beginning of April 2022 with spring milk. The flavour is savoury, with a creamy, yoghurt-like acidity and a smooth and unctuous texture. The cheese has deep malty notes from the rind, and a really pleasant milky freshness from the paste The rind contributes an earthy and nutty flavour.
This delicious, soft cheese is made by Martin at Holker Farm in the Lake District. Martin began by working with acclaimed cheesemakers such as Mary Holbrook and Graham Kirkham of Mrs Kirkham’s Lancashire. Confident that he had the tools to succeed, along with partner Nicola, he set up at Holker Farm in the Lake District and began to produce something unique to the UK: a washed-rind ewe’s milk cheese.
This cheese is seasonal, with milking from early spring to late autumn. It's made daily from the warm, unpasturised milk of Martin's flock of Lacaune ewes. The ewes are free to roam and feed on the diverse pasture that surrounds the farm in Cumbria. For a period of three to four weeks the, cheeses are individually washed and turned in a brine three times a week. This allows them to form that striking orange-yellow rind that contributes so much to the taste.
- Won Gold at the Britannia Artisan Food Awards 2020
- Won Silver at the British Cheese Awards 2019