St Jude was set up by Julie Cheyney, who moved from Hampshire to relocate to the Crickmore’s family farm (Fen Farm) and use cow’s raw milk to make cheese. She strongly believes that caring for the animals and farm provide her with the best milk for cheesemaking.
These handmade cheeses are made from the fresh milk of a single herd of Montbeliarde cows. The flavours are influenced with the seasons according to the cow’s diet which is interesting.
Suffolk’s answer to Saint-Marcellin, traditionally made, lemony in taste, silky in texture and as it matures, just gets richer and richer. Again it looks beautiful in its box.