Visitors to our shops are awed by the veritable mountain range of different cheeses on our counters. Amongst them there is always a cluster of orangey-pink rinded cheeses, a category known as the “washed rinds”. But why do some cheeses get washed, and how does this process affect the finished cheese?
How Neal’s Yard Dairy’s role in establishing new cheesemakers goes far beyond selling their cheese.
Martin Tkalez, former retail manager with us, jumped from cheesemonger to cheesemaker a few years ago. He and his wife Hazel now make Pevensey Blue, a gorgonzola-style cheese in East Sussex. We spoke with both of them about how they managed their transition into their new careers as cheesemakers.
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