Out of Season - sorry!
St James has a smooth and dense texture which can either ripen to fully broken down smoothness or retain a section of moist and floral acidity in the centre. Characteristically it has immensely savoury, rich, meaty flavours with a luxuriously creamy edge. We often compare the meatiness to caramelised roast lamb or the smokiness of slowly fried bacon.
Made by Martin Gott, Nicola Robinson and Andrew and Sandy Legg at Holker Farm near Cartmel, Cumbria using the milk from Martin and Nicola's flock of Lacaune sheep. Lacaune are the breed whose milk is used in France for Perail and Roqeufort where they are well known for giving hugely flavoursome milk. Martin and Nicola graze them on clover-rich fields and only milk them once a day. This regime means the sheep aren't intensively farmed or milked and are healhier and less stressed as a result. We think this too helps them produce great milk and, in tu, great cheese.
- Region: Cumbria
- Milk: Raw Sheeps milk
- Rennet: Traditional