St. Helena is a washed rind semi-soft cheese made from raw cow’s milk, produced by St. Jude Cheese on a family farm in Suffolk. The cheese has a creamy, yielding texture with a flavour profile that evolves with the changing seasons, reflecting the cows’ diet.
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Frequently asked questions about St Helena
What is St. Helena cheese?
Where is St. Helena cheese made?
St. Helena is made at Fen Farm in Suffolk, England, the same farm that produces Baron Bigod cheese. It is crafted using raw milk from the farm’s Montbéliarde herd, known for producing rich, high-quality milk, perfect for cheesemaking.
What type of cheese is St. Helena?
St. Helena is a semi-soft, washed rind cheese. The washed rind method gives it a rich, earthy flavour and a creamy, soft interior. The rind develops a light blush as it matures, contributing to its complex flavour profile.
Is St. Helena cheese made from raw milk?
Yes, St. Helena is made from raw Montbéliarde cow’s milk sourced from the same herd used to make Baron Bigod cheese at Fen Farm. The use of raw milk adds depth and complexity to the flavour. Always check the packaging for dietary and safety guidelines regarding raw milk consumption. Also consult the NHS website.
What does St. Helena cheese taste like?
St. Helena offers a rich, earthy flavour with a slightly nutty undertone. The creamy, semi-soft paste becomes more complex as the cheese matures, with the cows' seasonal diet influencing the flavour throughout the year.
How should I store St. Helena cheese?
Store St. Helena cheese in the refrigerator, ideally wrapped in wax paper or its original packaging. For the best results, keep it below 8°C. Allow the cheese to come to room temperature before serving. Always check the packaging for specific storage instructions.
How long does St. Helena cheese last?
Best enjoyed within 7 days of cutting for optimal flavour and texture. Check the label for specific use-by dates and storage instructions.
What is the texture of St. Helena cheese?
St. Helena has a semi-soft, creamy texture that becomes more yielding as the cheese matures. The washed rind adds a slightly firmer texture to the exterior, while the interior remains smooth and rich.
Is St. Helena cheese suitable for vegetarians?
No, St. Helena is made using traditional rennet, which makes it unsuitable for vegetarians. Always check the packaging for full dietary information and allergen details.
What are the best pairings for St. Helena cheese?
St. Helena pairs beautifully with rustic bread, fresh fruits like apples and pears, and a drizzle of honey. For drinks, it goes well with a crisp white wine or a light cider, both of which complement its rich, creamy flavours.
Can St. Helena cheese be used in cooking?
Yes, St. Helena works well as a substitute for Reblochon in Tartiflette. For an even more flavourful version of the dish, try using a combination of St. Helena, Yarlington, and a little bit of OgleShield. Always follow food safety guidelines when cooking with raw milk cheeses.
What allergens are present in St. Helena cheese?
St. Helena contains milk and is made from raw Montbéliarde cow’s milk. It does not contain gluten or nuts, but always check the packaging for detailed allergen information.
How should I serve St. Helena cheese?
For the best experience, serve St. Helena at room temperature. This brings out its full range of flavours and creamy texture. It pairs wonderfully with fresh fruits, crackers, or nuts, making it a perfect cheeseboard addition. Check the packaging for specific serving suggestions.
What is the nutritional information for St. Helena cheese?
The nutritional profile of St. Helena may vary slightly depending on the season, but per 100g, it contains:
Energy: 340 Kcal
Fat: 28g
Protein: 18g
Carbohydrates: 1.8g
Salt: 1.5g
Always check the packaging for precise nutritional information.
What makes St. Helena cheese unique?
St. Helena is unique due to its use of raw milk from the Montbéliarde herd at Fen Farm, which also produces milk for the famous Baron Bigod cheese. The cheese is crafted in small batches using traditional methods, and its flavour evolves with the seasons, offering a true reflection of the cows' diet and the farm’s dedication to quality.
Who makes St. Helena cheese?
St. Helena is made by Blake Bowden, an artisanal cheesemaker based at Fen Farm in Suffolk, UK. With Australian roots and a distinguished background as a chef, Bowden brings a unique international perspective to British cheesemaking. His culinary expertise is infused into each wheel of St. Helena, blending innovation with traditional cheesemaking methods. This signature cheese reflects Bowden’s journey from Australia to Suffolk, delivering complex flavours and textures that speak to his meticulous attention to detail. Bowden’s creations, including St. Helena, are a true testament to his passion for flavour and craftsmanship, positioning him as a trailblazer in the world of artisanal cheese.