Tracklements Fig Relish
Tracklements Fig Relish is made by soaking figs in spiced vinegar before chopping and gently cooking them with rich dark sugar
From The Blog
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Carbon Sequestration with Nick Millard of Westcombe Dairy
One of the main areas of focus when it comes to climate change activism is carbon emission and it...
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Roasted Vegetable Quiche with Hafod from A Portrait British Cheese
A Portrait of British Cheese is a celebration of the excellent cheese produced in the British Isl...
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Throwing Open the Doors
We sell cheese in our shops and online but our wholesale department is the largest part of our bu...
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A virtual farm visit: Stonebeck Wensleydale
During the pandemic, we haven’t been able to send our teams to visit farms as regularly as we wou...
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Biodiversity with Andrew Hattan of Stonebeck Wensleydale
Our second interview as part of our series on biodiversity and cheesemaking is with Andrew Hattan...
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Mini Kirkham’s Lancashire and Onion Tarts
Makes approx. 20-24 tarts Ingredients For the base: 100g each wholemeal flour and white self-r...
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Tips for putting together the perfect cheeseboard
A bountiful cheeseboard can be put together in minutes, and is a wonderful no-cook meal, after di...
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Makes and Bakes for a Jubilee Gala
We're really looking forward to the long weekend. The thought of our cheese being shared and enjo...
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Colston Bassett Stilton Veggie Sausage Rolls
Makes 8 large or 16-20 bite-sized sausage rolls Ingredients 500g chestnut mushrooms, cleaned and...
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Colston Bassett Stilton Sausage Rolls
Makes 8 large or 16-20 bite-sized sausage rolls Ingredients 500g all butter puff pastry 1 egg, ...
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Amy’s Sparkenhoe Red Leicester Scones
It’s hard to beat a cheese scone, and this recipe from expert cheesemonger Amy comes up trumps ev...
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Carbon Sequestration with Becky Wilson
Becky Wilson is a passionate advocate for the economic benefits of sustainable farming. In 2016 B...
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Cheese Mites
What are they? Mites are microorganisms that are found everywhere. You are probably familiar wi...
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Summery Ways to Enjoy Your Tunworth
Keep it Classic: There are few finer ways to enjoy Tunworth on a balmy afternoon than simply smea...
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Cow Club
Like most people who’ve been lucky enough to spend a few days in France, cheesemaker Simon Jones ...
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Goats Cheese with Poached Seasonal Fruit & Homemade Oat Biscuits
As the evenings are stretching out and bright sunny days are mercifully increasingly common, a bo...
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Spring Galette Recipe
Our colleague Lydia shares this galette recipe as a quick and easy way to use Westcombe Cheddar. ...
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Introduction to Carbon Sequestration and Dairy Farming
One of the main areas of focus when it comes to climate change activism is carbon emission and it...
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Biodiversity with Carrie Rimes of Brefu Bach
Our final interview as part of our series on biodiversity and cheesemaking is with Carrie Rimes, ...
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Biodiversity with Becky Holden of Hafod
Our first interview as part of our series on biodiversity and cheesemaking is with Becky Holden, ...
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Burns Night Recipe: Pan Haggerty with Isle of Mull Cheddar
Cheesemonger Lydia shares her recipe for pan haggerty with a twist. Pan haggerty is a traditional...
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Introduction to the Sustainability Series
We’re usually delighted to see the dairy industry covered in the news, but the growing evidence o...
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Burns Night Recipe: Border Tart
This Burns night recipe comes from cheesemonger Fiona. Read on to find out what Border Tart is, a...
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A hug in a bowl
This recipe comes from cheesemonger Lydia, and features two cheeses which are tasting especially ...
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The Search for Milk: Part 3, producers who become farmers
When we catch up with Martin Gott of St James’ Cheese, he has been four days without heat and pow...
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Christmas Delivery Information
Christmas is well under way here in Bermondsey. We have already started to close delivery/shop co...
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A virtual farm visit: Appleby's Cheshire
During the pandemic, we haven’t been able to send our teams to visit farms as regularly as we wou...
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Five reasons Neal’s Yard Dairy Blues deserve a place on your Christmas Table
We are passionate champions of the cheeses that we sell. Blue cheese has a special place in our h...
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Alternatives to Stilton to try this Christmas
We are proud to work with several cheesemakers both established and new who have created blue che...
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Blues for Christmas
For many families, the holidays are synonymous with their Christmas cheese, and, more specificall...
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Neal's Yard Dairy Fondue
We think there is something utterly luxurious and convivial about serving fondue. When temperatur...
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The Search for Milk: Part 2, producers situated on site
“It sounds arrogant. It’s not meant to be – but when you start looking for farms with good milk f...
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The Search for Milk: Part 1, producers who buy milk in
It is one thing to be a cheesemaker who has been born into a farming family and grown up with rea...
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Herefordshire Frier, Spelt, Leek and Mushroom "Risotto"
When we caught up with Katie Cordle a few weeks ago to interview her for our Producer Profile art...
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Producer Profile: Katie Cordle of Long Lane Dairy
We recently caught up with one of our newest suppliers, Katie Cordle. Katie makes Herefordshire F...
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Mozzarella in Carrozza from The Female Chef
The Female Chef is a book that celebrates women at the forefront of modern food in Britain and th...
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Why do we wash cheese?
When you visit our shops, you will see a veritable mountain range of different cheeses on our cou...
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How do you wash cheese?
Following on from our last article about why we wash the rind of certain cheeses, we asked Matt f...
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Rinds: a window into the interaction between the cheese and it's environment
“It is not a lot of tools to work with – but it’s enough,” says soft cheese maturer Emi, at the e...
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A cheesemonger visits Pevensey Blue
Learning about cheese is an integral part of working in Neal’s Yard Dairy. We provide many learn...
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Adopt a cheese: Pitchfork Cheddar
To better understand our producers and the cheeses we work closely with, our export and wholesale...
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Specialist Cheesemakers Association AGM 2021
The Specialist Cheesemakers Association (SCA) is an organisation for cheesemakers, retailers and ...
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Cheese maturation: art or science?
In November 2016 a robot called Tina the Turner burst onto the British cheese scene and – inevita...
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Pastures new
Where do new cheeses come from? It’s a question that’s rarely asked – in part because Britain’s b...
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From cheesemonger to cheesemaker, the story of Pevensey Blue
Martin Tkalez, former retail manager with us at Neal’s Yard Dairy, jumped from cheesemonger to ch...
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Want to become a cheesemaker?
We receive lots of enquiries from farmers and non-farmers alike about resources available for tho...
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Custard Tart from Jöro
Jöro is an exciting 12 table restaurant in Sheffield. The restaurant is made entirely from upcycl...
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Fennel and Berkswell Gratin from Towpath
Towpath is a cafe perched along the Regent's Canal in London which regularly features our cheeses...
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An Excerpt from "Cheese, Wine, and Bread": Katie Quinn at Sleight Farm
Former NYD cheesemonger Katie Quinn had the unique opportunity to spend time making cheese on Sle...
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Westcombe: Returning to the Land
Westcombe is farming in a way that benefits their cheese, milk, animals, and the health of their ...
