Colston Bassett Stilton
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A blue for those who ‘don’t like blues’, the Stilton we buy from Colston Bassett is made exclusively for Neal’s Yard Dairy. Gentler, sweeter and more balanced than a ‘typical’ blue cheese, it boasts a creamy, buttery paste pierced with the delicate blue veining characteristic of a Stilton.
Dorstone
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
This turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity.
Minimum: 180g.
Kirkham's Lancashire
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
Best known for its inimitable crumbly-yet-creamy texture – a texture the Kirkham family call ‘buttery crumble’ – this raw milk farmhouse Lancashire boasts a bright, full flavour finished off by a light, yoghurty tang.
Ticklemore
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
A goat’s milk cheese that doesn’t taste remotely ‘goaty’, the Ticklemore combines light and gently lemony flavours with herbaceous notes that deepen with age, and reveals a firm, chalky texture beneath its stark white rind.
Tunworth
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A Camembert-style cheese characterised by truffley, garlicky and vegetal flavours and a creamy and unctuous paste.
Minimum: 250g.
From The Blog
-
Animal Welfare with Rachel Yarrow of Norton & Yarrow Cheese (Sinodun Hill, Brightwell Ash)
Rachel Yarrow and her partner Fraser Norton decided they wanted to become cheesemakers in 2014,...
-
Sustainability Series: Introduction to our Animal Welfare Articles
Of all the topics relevant to farming sustainably, or the ethics of dairy farming and cheesemakin...
-
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...
-
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...
-
Throwing Open the Doors
We sell cheese in our shops and online but our wholesale department is the largest part of our bu...
-
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...
-
Biodiversity with Andrew Hattan of Stonebeck Wensleydale
Our second interview as part of our series on biodiversity and cheesemaking is with Andrew Hattan...
-
Mini Kirkham’s Lancashire and Onion Tarts
Makes approx. 20-24 tarts Ingredients For the base: 100g each wholemeal flour and white self-r...
-
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...
-
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...
-
Colston Bassett Stilton Veggie Sausage Rolls
Makes 8 large or 16-20 bite-sized sausage rolls Ingredients 500g chestnut mushrooms, cleaned and...
-
Colston Bassett Stilton Sausage Rolls
Makes 8 large or 16-20 bite-sized sausage rolls Ingredients 500g all butter puff pastry 1 egg, ...
-
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...
-
Carbon Sequestration with Becky Wilson
Becky Wilson is a passionate advocate for the economic benefits of sustainable farming. In 2016 B...
-
Cheese Mites
What are they? Mites are microorganisms that are found everywhere. You are probably familiar wi...
-
Summery Ways to Enjoy Your Tunworth
Keep it Classic: There are few finer ways to enjoy Tunworth on a balmy afternoon than simply smea...
-
Cow Club
Like most people who’ve been lucky enough to spend a few days in France, cheesemaker Simon Jones ...
-
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...
-
Spring Galette Recipe
Our colleague Lydia shares this galette recipe as a quick and easy way to use Westcombe Cheddar. ...
-
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...
-
Biodiversity with Carrie Rimes of Brefu Bach
Our final interview as part of our series on biodiversity and cheesemaking is with Carrie Rimes, ...
-
Biodiversity with Becky Holden of Hafod
Our first interview as part of our series on biodiversity and cheesemaking is with Becky Holden, ...
-
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...
-
Introduction to the Sustainability Series
We’re usually delighted to see the dairy industry covered in the news, but the growing evidence o...
-
Burns Night Recipe: Border Tart
This Burns night recipe comes from cheesemonger Fiona. Read on to find out what Border Tart is, a...
-
A hug in a bowl
This recipe comes from cheesemonger Lydia, and features two cheeses which are tasting especially ...
-
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...
-
Christmas Delivery Information
Christmas is well under way here in Bermondsey. We have already started to close delivery/shop co...
-
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...
-
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...
-
Alternatives to Stilton to try this Christmas
We are proud to work with several cheesemakers both established and new who have created blue che...
-
Blues for Christmas
For many families, the holidays are synonymous with their Christmas cheese, and, more specificall...
-
Neal's Yard Dairy Fondue
We think there is something utterly luxurious and convivial about serving fondue. When temperatur...
-
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...
-
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...
-
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...
-
Producer Profile: Katie Cordle of Long Lane Dairy
We recently caught up with one of our newest suppliers, Katie Cordle. Katie makes Herefordshire F...
-
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...
-
Why do we wash cheese?
When you visit our shops, you will see a veritable mountain range of different cheeses on our cou...
-
How do you wash cheese?
Following on from our last article about why we wash the rind of certain cheeses, we asked Matt f...
-
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...
-
A cheesemonger visits Pevensey Blue
Learning about cheese is an integral part of working in Neal’s Yard Dairy. We provide many learn...
-
Adopt a cheese: Pitchfork Cheddar
To better understand our producers and the cheeses we work closely with, our export and wholesale...
-
Specialist Cheesemakers Association AGM 2021
The Specialist Cheesemakers Association (SCA) is an organisation for cheesemakers, retailers and ...
-
Cheese maturation: art or science?
In November 2016 a robot called Tina the Turner burst onto the British cheese scene and – inevita...
-
Pastures new
Where do new cheeses come from? It’s a question that’s rarely asked – in part because Britain’s b...
-
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...
-
Want to become a cheesemaker?
We receive lots of enquiries from farmers and non-farmers alike about resources available for tho...
-
Custard Tart from Jöro
Jöro is an exciting 12 table restaurant in Sheffield. The restaurant is made entirely from upcycl...
-
Fennel and Berkswell Gratin from Towpath
Towpath is a cafe perched along the Regent's Canal in London which regularly features our cheeses...
