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.