May 2020: David Lockwood, Managing Director of Neal's Yard Dairy, takes us on a virtual behind-the-scenes tour of our maturation arches in Bermondsey, where cheese is ripened and carefully tended-to by a team of cheesemongers
Films
We hope you enjoy this collection of films that we have collated over the years.
They're intended to give an insight into the work that goes on behind the scenes, at the farms that supply us and also at our site in Bermondsey, London, where we mature the cheese before sending it to our own shops and to the many other cheese shops and restaurants we supply.
Behind The Scenes
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Neal's Yard Dairy Stories – An Oral History Project
This short film was produced in collaboration with SOAS, The British Library and Sheffield University. It aims to present the history of Neal's Yard Dairy by interweaving recollections of staff and friends of the company, with archive material and recent photography of The Dairy as it is today.
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Cheese: The Art of Ripening at Neal's Yard Dairy
At Neal’s Yard in London, washing, waiting, and watching are just a few of the steps involved in finishing some of the world's finest cheeses. Come along behind the scenes as London's finest cheesemongers show you how it’s done.
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From Farm to Customer
This film, shot on 16mm film, follows the production of three different raw milk British cheeses, from grass roots to shop counter. By interweaving the process of three different cheesemakers, Jamie Montgomery, Mary Holbrook and Martin Gott, the film gives an impression of the uniqueness of each recipe as well as the intensive labour and care that goes into making them.
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Setting up shop, Bra, Italy
A highlight in our calendar at Neal's Yard is attending the Slow Food Cheese festival in Bra, Italy. A group of us go out to sell cheese and meet our international customers who congregate at this fantastic event.
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Neal’s Yard Dairy Maturation Arches Visit - 2018
Once a year we invite customers to visit our railway arches in Bermondsey to see some of the cheese maturation work we do behind the scenes.
Farm Visit
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A Little History of Ogleshield
How did Ogleshield come into being, and what are the origins of the name? What is the importance of Jersey milk? Watch our short film from Jamie Montgomery's farm in Somerset to learn more about this cheese's heritage.
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Lincolnshire Poacher Cheese - See what we do
Our cheese is the embodiment of us, our farm, our staff and everything we do on the farm so it is particularly important that we make every effort to produce the best cheese we can because it represents us and everything we do. In addition to this, we feel very strongly that we have a responsibility to manage the farm and the business as a whole to have as little negative impact on the environment as possible.
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The Story of Neal's Yard Creamery
Neal's Yard Dairy started off making greek style yoghurt in the basement of a small Covent Garden shop in 1979. When production outgrew the confines of the shop, Neal's Yard Creamery was formed as a separate business. Now established in Herefordshire, Charlie Westhead and his team make the fresh goat's milk cheeses Ragstone, Hay-on-Wye, Dorstone and Perroche, as well as greek style yoghurt, crème fraîche and goat's curd.
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Lincolnshire Poacher Butter - How we make it
As well as making cheese, Lincolnshire Poacher also make a hand patted whey cream farm butter, which has an unrivalled flavour that is totally unique.
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The Inspiring Story of Isle of Mull Cheddar
In 1982, Jeff and Chris Reade family packed up their farm and family in Somerset and moved to a derelict collection of buildings known as 'Scriob Ruadh' (pronounced 'Ski-Brua') . Over the next 33 years, powered on little more than their own skill, effort and ingenuity, they have built one of the most inspiring farms and businesses we work with.
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Appleby's Cheshire
The Appleby's have been making Cheshire cheese at Hawkstone Abbey Farm, near Whitchurch in Shropshire, for three generations and are the last farm making a Cheese using their own raw milk. Filmed on a visit to the Appleby's in 2013 we visited cheesemaker Garry Gray and owners Paul and Sarah Appleby, to film the work they do.
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Baron Bigod
A short film showing the making of Baron Bigod, a Brie-style cheese made by Jonny Crickmore and team at Fen Farm Dairy in Suffolk from the farm’s herd of Montebeliarde cows.
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Stichelton
Joe Schneider has been making raw milk blue cheese at Stichelton Dairy since 2006. He and our founding director Randolph Hodgson had set out to make raw milk Stilton, but after the Stilton Cheesemakers Association refused their request to allow raw milk Stilton to be produced, Stichelton was born. Find out more about what makes this cheese so special.
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Kirkham's Lancashire
Find out how Kirkham's Lancashire is made. The film was shot on one of our selection trips in 2012. Since then, Graham has built a wonderful new cheesemaking room, but his approach to cheesemaking as captured here remains the same.
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Montgomery's Cheddar - Farm Tour with Jamie Montgomery
In June 2017 we returned to Cadbury Court for another look at how this famous Cheddar is made. This time around we were lucky enough to get a one-on-one farm tour with third generation cheesemaker Jamie Montgomery. Jamie discusses the history of his farm, and roles played by the many people involved in making this cheese.
Cheese Skills
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How to wrap small pieces of cheese
A short film demonstrating how to wrap small pieces of cheese in waxed paper.
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![How to cut a clothbound cheese [part 1]](//cdn.shopify.com/s/files/1/0037/6022/6419/articles/Film_Cutting_Clothbound_1_345x.jpg?v=1587983393)
How to cut a clothbound cheese [part 1]
In this series of videos, we demonstrate how to cut a clothbound Cheddar cheese into a variety of fractions, as practised by Neal's Yard Dairy cheesemongers.
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![How to cut a clothbound cheese [part 2]](//cdn.shopify.com/s/files/1/0037/6022/6419/articles/Film_Cutting_Clothbound_2_94bcfbcd-4486-4af2-8e54-b7a49c9a94c1_345x.PNG?v=1587991603)
How to cut a clothbound cheese [part 2]
In part 2 of this video series, we demonstrate how to cut half a clothbound Cheddar cheese into a quarter piece.
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![How to cut a clothbound cheese [part 3]](//cdn.shopify.com/s/files/1/0037/6022/6419/articles/Film_Cutting_Clothbound_3_345x.PNG?v=1587991886)
How to cut a clothbound cheese [part 3]
How to cut half a clothbound Cheddar cheese into a quarter piece.
![How to cut a clothbound cheese [part 1]](http://cdn.shopify.com/s/files/1/0037/6022/6419/articles/Film_Cutting_Clothbound_1_345x.jpg?v=1587983393)
![How to cut a clothbound cheese [part 2]](http://cdn.shopify.com/s/files/1/0037/6022/6419/articles/Film_Cutting_Clothbound_2_94bcfbcd-4486-4af2-8e54-b7a49c9a94c1_345x.PNG?v=1587991603)
![How to cut a clothbound cheese [part 3]](http://cdn.shopify.com/s/files/1/0037/6022/6419/articles/Film_Cutting_Clothbound_3_345x.PNG?v=1587991886)
General Knowledge
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A Day with British Cheesemakers - by Fromagerie Beaufils
A day with British cheesemakers in London at Neal's Yard Dairy's Borough Market Shop. A film by Fromagerie Beaufils. Sous-titrage en français: http://www.fromagerie-beaufils.com
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Why is cheese so expensive?
Answers to common cheese-related questions, featuring Miranda, manager of Neal's Yard Dairy's Covent Garden shop.
Virtual Tasting
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Virtual Tasting - Stichelton, Lincolnshire Poacher, Baron Bigod & Kirkham's Lancashire
Join us to taste four of our favourite cheeses and explore the styles, makes and maturation behind them. We'll taste through the cheeses included in our Virtual Tasting Selection, available on our website, including Stichelton, Lincolnshire Poacher, Baron Bigod & Kirkham's Lancashire. Watch the tasting at your leisure, its pre-recorded within our maturation arches giving an insight into Neal's Yard Dairy and our involvement in each stage of the cheese's life.
