This beautiful celebration cake includes hard, blue, soft and goat's cheeses from across England, Scotland and Ireland, that have been selected and matured by us.
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.
Gubbeen
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A semi-soft washed rind cheese boasting a medley of savoury, nutty and fungal flavours and a bouncy, pliant texture with a pleasing bite at its pink rind.
Isle of Mull Cheddar
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A hearty Scottish Cheddar with a firm, fondant-like texture that tends to be slightly more compact than the other Cheddars we sell. Flavours range from juicy and zesty to boozy and deeply savoury.
Clothbound with lard.
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
-
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...
-
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...
-
Westcombe: Returning to the Land
Westcombe is farming in a way that benefits their cheese, milk, animals, and the health of their ...
