The Cheesemonger’s Notes
A semi-soft washed-rind Norfolk cheese with a fudge-like texture and beautifully balanced depth
St Helena is a semi-soft, washed rind cheese made in Norfolk by St Jude Dairy using raw cow’s milk. Inspired by traditional St Nectaire-style cheeses, it has a thin, edible rind and a dense, fudge-like texture, with rich, milky sweetness balanced by gentle savoury depth and a subtle tangy finish
Produced in Norfolk by St Jude Cheese →
St Helena is a semi-soft washed-rind cheese made by Blake Bowden and Julie Cheyney at St Jude Dairy in Wheatacre, Norfolk. Crafted with exceptional care and matured to develop its full character, it is a cheese that balances richness, elegance, and complexity in equal measure.
The cheese develops a firm, thin rind that is an integral part of the experience and is intended to be eaten as a whole with the paste. Beneath this delicate washed rind lies a distinctive fudge-like interior—dense yet supple, delivering a luxuriously smooth mouthfeel that sets St Helena apart from more traditional washed-rind cheeses.
St Helena begins to reach its full expression from around four weeks of maturation, at which point the flavour profile becomes beautifully layered. It opens with fresh milk and sweet cream notes, followed by gentle nuttiness and savoury depth. As the cheese continues to mature, subtle earthy and mushroom tones emerge, balanced by a delicate tang and a lingering buttery finish. The result is a cheese of harmony and refinement, offering richness without overwhelming intensity.
The name St Helena reflects cheesemaker Blake Bowden’s personal story, honouring the town in Australia where his family lived for 25 years, near Byron Bay. This connection between place, tradition, and craft gives the cheese an added layer of meaning, bridging continents while remaining firmly rooted in Norfolk.
Handcrafted using outstanding milk and matured with precision, St Helena represents the very best of modern British artisan cheesemaking—thoughtful, expressive, and deeply satisfying.
Cut to order at The Norfolk Deli, every piece is prepared fresh to ensure optimal flavour
Perfect Pairings
• Crusty sourdough or rustic bread
• Caramelised onion or apple chutney
• Norfolk farmhouse ales or cider
• White Burgundy or lightly oaked white wines
Ideal Uses
• A standout centrepiece for a Norfolk cheeseboard
• Served at room temperature to reveal full texture and flavour
• Enjoyed whole, rind and paste together
• Perfect for those seeking complex, washed-rind cheeses
Why We Stock It
St Helena represents the remarkable skill of cheesemakers Blake Bowden and Julie Cheyney and the exceptional milk produced at St Jude Dairy. Its unique texture, balanced flavour, and careful maturation make it one of the most distinctive cheeses produced in Norfolk today.
It is cheeses like St Helena that confirm Norfolk’s place among Britain’s most important artisan cheese regions.
About St Helena Cheese
Is St Helena cheese pasteurised?
No. St Helena is made using raw (unpasteurised) cow's milk, which contributes to the depth and character of the finished cheese.
Where is St Helena cheese made?
St Helena is made at St Jude Dairy in Wheatacre, Norfolk, by cheesemakers Blake Bowden and Julie Cheyney.
What type of cheese is St Helena?
St Helena is a semi-soft, washed-rind cheese, inspired by traditional St Nectaire-style cheeses. It has a thin edible rind and a distinctive dense, fudge-like texture.
What does St Helena cheese taste like?
St Helena combines fresh milk and sweet cream flavours with gentle nuttiness and savoury depth. As it matures, more earthy and mushroom-like notes develop, together with a subtle tang and buttery finish.
Can you eat the rind on St Helena cheese?
Yes. The thin rind is edible and intended to be enjoyed with the cheese. Eating the rind and paste together gives the fullest expression of its flavour and texture.
How should I serve St Helena?
Allow St Helena to come towards room temperature before serving to bring out its texture, aroma and flavour. It works particularly well with good bread, chutney, farmhouse ale or cider and makes an excellent addition to a Norfolk cheeseboard.