Hay-on-Wye
milk type
Goat
weekly production
100 cheeses
ingredients
Pasteurised Goat's MILK, Salt, Animal Rennet, Cultures (contains trace cow's MILK)
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Dorstone, Herefordshire
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milk type
Goat
weekly production
100 cheeses
ingredients
Pasteurised Goat's MILK, Salt, Animal Rennet, Cultures (contains trace cow's MILK)
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Dorstone, Herefordshire
milk source
Bought-in
season
All year
average age
2-3 Weeks
cheesemakers
Charlie Westhead
Show Less
With windmills and solar panels generating most of their energy and drain water being purified through a wetland system of willows and reeds, Neal's Yard Creamery, where Hay-on-Wye is made, has prioritised sustainability in the design of its facility.
Background
A comparatively small production volume – relative to its bestselling siblings Ragstone and Dorstone – means that Neal's Yard Dairy are one of the few suppliers of this cheese. Like Dorstone and Ra...
Read More
A comparatively small production volume – relative to its bestselling siblings Ragstone and Dorstone – means that Neal's Yard Dairy are one of the few suppliers of this cheese. Like Dorstone and Ragstone, Hay-on-Wye is made using goat's milk bought in from neighbouring Wychmoor Farm at Titley. However, instead of being pre-drained, the curds are hand-ladled directly into moulds and left to settle slowly. It is this that results in the cheese's fine, smooth texture, while a coating of ash and a sprinkling of Geotrichum which develops as the cheese ages give it its characteristically fuzzy, dark-grey, speckled appearance.
Read Less
Our Work
The Hay-on-Wye is made at Neal's Yard Creamery by Charlie Westhead – one of Neal's Yard Dairy's earliest employees. Neal's Yard Dairy started life as an actual dairy in Covent Garden, making yoghur...
Read More
The Hay-on-Wye is made at Neal's Yard Creamery by Charlie Westhead – one of Neal's Yard Dairy's earliest employees. Neal's Yard Dairy started life as an actual dairy in Covent Garden, making yoghurts and crème fraiche and a few young cheeses. As we expanded into selling cheeses made elsewhere and it became apparent that the cheesemaking and cheese selling activities made more sense as separate businesses, the Creamery was established and moved to Kent. While the business has been independent from us for some time, we continue to work closely together.
Read Less
Accompaniments
Mixed Seed Crackers
£3.75
Tracklements Fig Relish
£5.65
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
Hay-on-Wye
Hay-on-Wye is a squat, disc-shaped goat’s cheese with an ash rind and a smooth, bright white interior; it is loosely modelled on the French cheese Selles-sur-Cher
With windmills and solar panels generating most of their energy and drain water being purified through a wetland system of willows and reeds, Neal's Yard Creamery, where Hay-on-Wye is made, has prioritised sustainability in the design of its facility.
milk type
Goat
weekly production
100 cheeses
ingredients
Pasteurised Goat's MILK, Salt, Animal Rennet, Cultures (contains trace cow's MILK)
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Dorstone, Herefordshire
milk source
Bought-in
season
All year
average age
2-3 Weeks
cheesemakers
Charlie Westhead
background
A comparatively small production volume – relative to its bestselling siblings Ragstone and Dorstone – means that Neal's Yard Dairy are one of the few suppliers of this cheese. Like Dorstone and Ragstone, Hay-on-Wye is made using goat's milk bought in from neighbouring Wychmoor Farm at Titley. However, instead of being pre-drained, the curds are hand-ladled directly into moulds and left to settle slowly. It is this that results in the cheese's fine, smooth texture, while a coating of ash and a sprinkling of Geotrichum which develops as the cheese ages give it its characteristically fuzzy, dark-grey, speckled appearance.
our work with this cheese
The Hay-on-Wye is made at Neal's Yard Creamery by Charlie Westhead – one of Neal's Yard Dairy's earliest employees. Neal's Yard Dairy started life as an actual dairy in Covent Garden, making yoghurts and crème fraiche and a few young cheeses. As we expanded into selling cheeses made elsewhere and it became apparent that the cheesemaking and cheese selling activities made more sense as separate businesses, the Creamery was established and moved to Kent. While the business has been independent from us for some time, we continue to work closely together.
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