15/09/2026
Cheesemaking: part craft, part science. 🧀🔬
It’s fascinating (and slightly mind boggling) just how much science sits behind the craft of cheesemaking.
Before Julie Cheyney begins making cheese each morning, she examines the milk under a microscope, checking its quality and understanding the raw ingredient she’ll be working with that day.
Because milk is never simply milk. Its composition shifts with the seasons, the animals’ diet and countless other small variables. A skilled cheesemaker must recognise those changes and know how to respond.
Julie is one of Britain’s most accomplished cheesemakers, creating two different cheeses from the same wonderfully fresh milk: the soft, delicate St Jude and its washed-rind sibling, the gloriously characterful St Cera.
So, while we might think of cheesemaking as a traditional craft, there’s also an incredible amount of science, precision and careful decision-making behind every batch—with a very talented cheesemaker bringing it all together. ✨
