Milk: Raw cow's milk
Location: Suffolk, England
Julie Cheyney makes this lactic cheese in her own dairy 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 such a soft and moussey texture. St Jude can be fresh, bright and citrusy or rich and buttery but always with a delicate nutty flavour from its wrinkled geotrichum rind.