St Cera
Julie Cheyney makes this lactic cheese on Fen Farm in Bungay, having moved from Hampshire specifically to work with the milk of their Montbeliarde cows. Still a rarity in the UK, Montbeliardes produce richer milk than the typical British herd. 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 Cera is washed with a brine solution & matured in a room with high humidity, allowing a pink-ish orange rind to form. St Cera 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 on Fen Farm in Bungay, having moved from Hampshire specifically to work with the milk of their Montbeliarde cows. Still a rarity in the UK, Montbeliardes produce richer milk than the typical British herd. 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 Cera is washed with a brine solution & matured in a room with high humidity, allowing a pink-ish orange rind to form. St Cera has a light mousse-like texture & its flavours encompass creamy, smoky bacon carbonara to a more winey, barrique profile.
