Looking for a way to contribute to a good cause whilst eating some delicious cheese?

This selection contains the same range as our popular 'Cheese of the Month Selection' but includes a £2.50 donation to an organisation close to our hearts. For each box sold Neal's Yard Dairy will match this donation, meaning every order placed will result in a £5 contribution overall.

The recipients of this donation will rotate every few months. As is suggested in the title, the donation will go to an organisation that works to benefit a community we are closely involved with - whether that be our local community, the cheese community or the wider food community

All donations for boxes purchased in November 2021 - May 2022 will go to:

Chefs in Schools

Chefs in Schools aims to transform school food and food education. In their own words, "At Chefs in Schools, we’re delivering clean, healthy, inexpensive, generation-powering, mind-opening, society-changing food in schools – and inspiring and enabling schools across the country to follow our lead.". To find out more about their work click here.

We are aiming to raise £2,000 over the festive period and look forward to sharing our progress towards this goal with our customers!

Live virtual tastings also accompany this selection, please click here for dates and details of how to join.

As the cheeses in this selection change every month you will receive the cheeses that are included in the month in which your order is delivered.

Minimum weight: 1.12 kg

##Section##

The Cheeses included in the selection for March delivery are:

##Section##

Close up of a cross-section of Doddington raw cow’s milk cheese showing the firm, cream-coloured, smooth paste

Doddington

A cheese with bright and grassy flavours through to savoury, brothy, and almost Parmesan-like, depending on the batch. It has a firm and smooth texture, similar to that of Cheddar.

Made with raw cow's milk and animal rennet.

Winslade

A small, soft and oozing cheese with a quiet floral earthiness. It is superbly rich and gentle on the palate. Its spruce band imparts a distinctive piney note.

Made with pasteurised cow's milk and vegetarian coagulant.

##Split##

Close up of a cut quarter clothbound Corra Linn sheep’s milk cheese with creamy, succulent paste

Corra Linn

Flavours are lightly floral and brothy, with savoury notes of roast lamb. Corra Linn has feathery, slightly grainy textured paste. When chewed the texture is creamy and succulent.

Made with raw sheep's milk and animal rennet.

Ashcombe

Ashcombe is a new pasteurised cheese made to a Morbier recipe. Once the milk has been heated and starter culture and traditional rennet have been added, the curds are cut and then washed. This washing of the curds aids in developing the soft, pliant texture that David is looking for. Cheeses are then cut in half and a layer of ash is added before a light pressing. The cheeses are washed at various intervals until a healthy, pinkish orange rind develops.

Made with pasteurised cow's milk and animal rennet.

Your basket