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St Cera

Regular price £6.50

Shipping calculated at checkout.

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.