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St. James Cheese

A brine-washed sheeps (ewes) milk cheese, made with unpasteurised milk and traditional rennet by the Gott family at the Holker Farm Dairy in Cumbria.

The cheese is named after master cheese-maker James Aldridge (who specialised in rind-washed cheeses, such as Tornegus), and made using the milk from Lacaune sheep - the breed used in the making of Roquefort.

Cheeses have a fairly-strong, but excellent, flavour - and are highly regarded.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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St James Cheese
St James Cheese