A washed, lactic cow’s milk cheese: intense, farmyard flavours cut with a green bitterness, aromas of tobacco, petrol; paste is ripe, liquid and rich. Pink-hued rind may be patched green and white with Penicillium moulds.
Made by Julie Cheyney in Suffolk and matured at Neal’s Yard Dairy’s maturation rooms, where it arrives at less than a week old. Early St Ceras were simply washed St Judes; however the make has now been altered to incorporate some of the techniques used in the production of Langres. Halfway through the maturation process the cheese is placed in a wooden box. This allows for more moisture to be retained in the cheese and produces a more giving texture.
Milk: Raw Cow’s Milk,
Coagulant: Animal Rennet