St. James Cheese Company at Pythian Market

St. James Cheese Company

Artisan Cheeses, Charcuterie, and Gourmet Grocery Items

BANJO (.5 LB) - Inspired by Stracchino of Northern Italy, Banjo is ripened for a minimum of 7 days prior to sale. With a texture that is soft & smooth, Banjo is mild and buttery with a slight lactic tartness. operated by Megan and Tyler Davis, their goal is to produce great cheese of the South.
CHARCOAL CRACKERS - Charcoal crackers were first made in England in the mid-19th century as an aid to digestion. Today we serve them with cheese because they look stylish and taste good. Produced in Bath, England, Fine English Charcoal Squares are part of a range of quintessentially English 'biscuits' to accompany English cheeses. They are lovely and buttery, with a crumbly texture and delicate flavour that makes them a natural and gentle partner for any cheese, not just English.
HOOK’S 2 YEAR CHEDDAR (.5 LB) - Julie and Tony Hook, high school sweethearts-turned-cheesemakers, have been producing spectacular cheeses in Wisconsin since for over four decades. Hook's Cheese Co. 2 year aged cheddar is wonderfully natural and full-flavored. It's sharp, but creamy on the tongue, and a lot milder than the 10 year-old or 12-year-old versions. Serve with crackers, fruits and nuts, or with cured meats. Pair with a bright white wine like Pinot Grigio or Torrontes, or a smooth hoppy beer like India Pale Ale.
PARMIGIANO REGGIANO (.5 LB) - Parmigiano-Reggiano is the result of a concentration of nourishing substances; 16 litres of fine milk from the local area are necessary to produce one kilo of cheese. This legendary cheese is produced exclusively in the Italian provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.
PONT L’EVEQUE (.5 LB) - Pont-l'Eveque is a square-shaped, washed-rind cheese made in a part of Normandy famous for its lush pastures. The small Normande cows produce milk for some of the greatest and most widely recognized French cheeses: Pont-l'Eveque, Livarot, and Camembert. It rests on a straw mat and is treated to regular washings, brushings, and turnings in order to encourage special bacteria to grow on the rind. The straw mat leaves its mark on the cheese in the form of a crosshatched impression. Under the rind slightly orange, the texture is blonde, supple and soft. Typical but not strong for the palate, this organic Pont l’évêque have a subtle and soft flavor of hazelnut and butter. Its aromas are soft and creamy but they evolved in a taste more intense during the maturation. Gillot cheesemakers are also strongly committed to developing a range of organic products and certifying that all of their PDO farmers feed their herds a GMO-free diet.

St James Cheese Company is a family-run enterprise, and our staff and guests are a part of this family. We are Richard and Danielle Sutton. We’ve pioneered the effort to bring artisanal and farmhouse cheeses to New Orleans since 2006.

Our obsession with cheese spans two continents. The name of our shop - St James -€” is homage to our cheese monger roots in the London neighborhood of St James, home to Paxton & Whitfield, the 200-year old shop where we began our life in cheese. St. James is also a nod to the song 'St. James Infirmary' made famous by Louis Armstrong and frequently heard throughout and associated with New Orleans. The song is actually about a London hospital, but it found a home in New Orleans with the city's favorite son.

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