Neal's Yard Dairy :: Cheese of the Month

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KIRKHAM'S LANCASHIRE Unpasteurised cows milk, traditional animal rennet Made on 29th April 2008	TYMSBORO Unpasteurised goats milk, traditional animal rennet Made on 5th June 2008
The cheeses we’ve chosen for July’s cheese of the month are deliciously moist and rich whilst still keeping that fluffy breadcrumb texture that’s one of the joys of eating Graham’s Lancashire. They have long, complex, savoury flavour with a zesty acidity and a slight bite.	These cheeses have a quite delicate thin rind and the texture of them is very rich and creamy. There’s something about it that even reminds us of mayonnaise. The flavours are smooth and balanced but with a fruity acidity that tastes a little like pears and a nutty almondy quality.


LITTLE RYDING Unpasteurised sheeps milk, vegetable rennet Made on 9th June 2008	CASHEL BLUE Pasteurised cows milk, vegetable rennet Made on 30th January 2008
The Little Rydings set aside for this Cheese of the Month are some of our best yet. In the centre they are quite firm but leave a really creamy, succulent feeling in the mouth. They taste a little yoghurty, a little like wild strawberries and where they have softened just under the rind, are vegetal and savoury.	These cheeses have the flavours we particularly like in Cashel Blue: creamy, salty but with a milky sweetness too. They are quite moist and have not softened to buttery breakdown all the way through, but the slight crumble in the centre is succulent and rich. As they are quite moist cheeses, there is a possibility you might find when they arrive, that the paper has moistened a little or that there are pockets of moisture when you open the package. Don’t worry, this is entirely normal.

If you have already ordered this Cheese of the Month selection , it will be delivered on Wednesday, 2nd July (unless you have specified a different delivery date). The Selection costs £47 (including delivery). Or you can order it Quarterly (£180), Bi-monthly (£265) or Monthly (£520).

We hope you've enjoyed reading this newsletter and we'd love to hear any comments from you.

Anne Hastings

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