This Month's Cheeses
The Neal’s Yard Dairy Subscription showcases three different cheeses each month, connected in some way by a location, season, recipe or occasion. For our December selection, we’ve chosen a classic cheeseboard that you could enjoy on Christmas day, eat over an evening in at home or share with loved ones in a festive celebration. The selection includes a hard, a blue and a soft creating a balanced board to please all palates. Try eating the Stichelton with a fortified wine or a dark porter beer. The syrupy sweetness of either will be delicious with the salty, savoury cheese. Baron Bigod pairs well with fruity flavours like quince paste, fig relish or our Rosebud red onion & port marmalade. Spread it on crackers or if you can’t resist waiting, just eat it as it is. Lastly, the Westcombe Oxonlees is a juicy and full-flavoured cheddar that suits acidic accompaniments like pickled onions, gherkins, or if you’re like us, salt and vinegar crisps. By savouring this cheeseboard, you are helping to support the makers of British and Irish cheese, preserving time-honoured cheesemaking traditions and fostering exciting new ones too. We hope you enjoy them.
Stichelton
A juicy acidity and toasty, biscuity notes toward the rind are the hallmarks of Stichelton, though the range of flavours this soft, creamy raw milk blue can exhibit i...
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A juicy acidity and toasty, biscuity notes toward the rind are the hallmarks of Stichelton, though the range of flavours this soft, creamy raw milk blue can exhibit is extraordinary: from crisp green apple right through to beef stock umami.
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Baby Baron Bigod
The smaller sister to one of our most popular cheeses, perfect as a centrepiece to a cheeseboard. Silky at its rind but crumbly at its core, this Suffolk-born, traditional Brie-style chees...
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The smaller sister to one of our most popular cheeses, perfect as a centrepiece to a cheeseboard. Silky at its rind but crumbly at its core, this Suffolk-born, traditional Brie-style cheese balances a clean lactic brightness with mushroomy, vegetal notes.
Minimum: 250g.
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An Introduction to this Selection
Cheesemonger Caitrin introduces each cheese in this month's selection, explaining the style and how they differ in terms of milk, make and flavour.
Information & Inspiration
Recipes, films and blogs that feature the cheeses in this month's selection
Westcombe: Returning to the Land
Westcombe has made many changes to their farming system and to their cheesemaking over the past few years. We visited the farm recently to see their changes first-hand and to learn they envision for the future. Read Blog
The Search for Milk: Part 2, producers situated on site
How can we inspire the next generation of cheesemakers? In this series we share the stories of some cheesemakers we work with who havent inherited the cheesemaking tradition or a family farm. We look at their various routes to securing the best foundation for any cheese business, excellent milk. Part two features Joe Schneider and the Trethowan brothers, focusing on producers who have built their cheesemaking rooms on the farms that they buy milk from. Read Blog
About the Subscription Hub
The cheese we work with is strongly founded in a sense of community, from cheesemakers sharing recipes and tips, to the shared efforts of maturation between cheesemaker and affineur, to the departments within Neal's Yard Dairy tasting and talking about cheese together on a daily basis. The NYD subscription hub aims to bring this sense of community to our loyal subscription customers - a place to discover, discuss and delight in the cheeses you receive each month.
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