An Introduction to this Selection
This Month's Cheeses
The Neal's Yard Dairy Subscription showcases three different cheeses each month, with each month's selection linked by a location, season or occasion. The May selection celebrates the diversity of cheese and the fact that the British and Irish landscape can produce such dramatically different styles and flavours. Your box contains a sheep's, goat's and cow's milk cheese - but each also represents a very different cheesemaking technique, from washed rind to hand-ladled to hard-pressed. Each of these delicious cheeses are just as at home in a recipe as on a cheeseboard. Your ongoing support of British cheese plays a vital role in helping to support family cheesemaking businesses and preserving time-honoured cheesemaking traditions.
READ MOREThis turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity. Named for the Dorstone hill upon which Neal’s Yard Creamery sits, Dorstone is made to a traditional recipe which involves setting the curd very slowly overnight then gently ladling them by hand to drain them before packing them into moulds. It is this that gives the Dorstone its signature fluffy texture and gentle acidity. After draining for 24 hours, the cheese is rolled in edible vegetal ash – a traditional French technique which originally helped to deter flies, but in the rather more sanitary dairies of today it contributes toward the texture and flavour. The fine, whorl-like wrinkles are formed thanks to a yeast called geotrichum, which is naturally present in goat’s milk and contributes toward the cheese’s distinctive texture and bright, herbaceous taste.
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READ MOREDurrus is a smooth, soft washed-rind cheese with flavours that range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind. The aftertaste is sweet and reminiscent of caramel, even chocolate. Jeffa Gill, the creator of Durrus, was part of a pioneering network of women who sought to reinvigorate the art of farmhouse cheesemaking in Ireland in the 1970s. It arrives with us along with Gubbeen once every two weeks. The cheeses are then unwrapped and put on racks and kept in our warmest maturing room for about two weeks. When it is ready and matured, we like to think of it as like a fresh loaf of bread: best eaten fast! Many of our members of staff have been known to enjoy Durrus in a crisp sandwich, or layered generously with butter inside a freshly baked croissant for breakfast.
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READ MORESpenwood is a raw sheep’s milk cheese with a supple texture and a thin natural rind. Its cream-coloured paste has a sweet, milky flavour that develops a slight piquancy as it matures. Spenwood, named after the nearby Spencers Wood, is made in the Berkshire village of Riseley, not far from Reading, but it was inspired by the produce of a very different landscape: that of the Mediterranean island of Sardinia. When its maker, Anne Wigmore, visited Sardinia during a life-changing six-month sabbatical from her job, she fell in love with the wonderful local ewe’s milk cheeses, particularly Pecorino Sardo, and decided on her return to devote her efforts to recreating some of their charm, putting into practice the theoretical knowledge she had gained while working as a microbiologist at the National Institute for Research in Dairying. Spenwood is also a great substitute for Parmesan or Pecorino in pasta and risotto recipes.
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An Introduction to the May 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
The Story of Neal's Yard Creamery
Tartiflette with Durrus
From Instagram
#BritishCheeseWeekender
Days remaining to order the May selection
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.
Our Previous Subscriptions
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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