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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.
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