St Jude
Julie Cheyney makes this lactic cheese at E S Burroughs in Wheatacre, Suffolk.
Julie’s recipe is characterised by very careful handling of delicately coagulated curd – set over 18 hours – which allows the cheese to produce a soft & moussey texture. At a week old, St Jude is washed with a brine solution & matured in a room with high humidity, allowing a pink-ish orange rind to form. St Jude has a light mousse-like texture & its flavours encompass creamy, smoky bacon carbonara to a more winey, barrique profile.
Description
Julie Cheyney makes this lactic cheese at E S Burroughs in Wheatacre, Suffolk.
Julie’s recipe is characterised by very careful handling of delicately coagulated curd – set over 18 hours – which allows the cheese to produce a soft & moussey texture. At a week old, St Jude is washed with a brine solution & matured in a room with high humidity, allowing a pink-ish orange rind to form. St Jude has a light mousse-like texture & its flavours encompass creamy, smoky bacon carbonara to a more winey, barrique profile.
