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. Though August may have begun with a bit of drizzle, we are an optimistic bunch, and are hoping for a sunny day or two before the end of the month. Even without some clear skies, there is still a lot of joy in a damp British summer- packing up a rucksack, throwing on an anorak and continuing whatever plans we had made regardless. This month’s selection will help see you through and has been selected with summer snacking in mind. The bright, lemony Karst is delicious on crusty bread for a light lunch. Pevensey Blue’s creamy texture makes for a tasty dessert, why not add some honey and walnuts to contrast its saltiness. Last but not least, we have Whin Yeats Wensleydale. This traditional English style is the perfect cheese for summer months, mellow with a yoghurt-y brightness. Enjoy it in a salad with fresh garden peas, or let it shine by itself and eat hunks from the cheeseboard. 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.

Pevensey Blue

A creamy, hazelnut like blue, the flavour of which deepens as it matures into something salty and sweet with a fondant texture.

Karst

Karst is delicate and creamy, with fresh and lemony notes. It is the sister cheese to St Tola and shares a similar flavour profile. 

This cheese intentionally has a...

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Karst is delicate and creamy, with fresh and lemony notes. It is the sister cheese to St Tola and shares a similar flavour profile. 

This cheese intentionally has a thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, may develop on the surface during maturation. They are perfectly safe to eat and do not negatively affect the flavour of the cheese. 

Minimum: 150g.

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Whin Yeats Wensleydale

The flavours of Whin Yeats Wensleydale range from lactic and yoghurty through to mellow and buttery with a delicate hint of mushroom, while its texture varies from pliant to crumbly.Read More

The flavours of Whin Yeats Wensleydale range from lactic and yoghurty through to mellow and buttery with a delicate hint of mushroom, while its texture varies from pliant to crumbly.

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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 to inspire

From cheesemonger to cheesemaker, the story of Pevensey Blue

Martin Tkalez, former retail manager with us, jumped from cheesemonger to cheesemaker a few years ago. He and his wife Hazel now make Pevensey Blue, a gorgonzola-style cheese in East Sussex. We spoke with both of them about how they managed their transition into their new careers as cheesemakers.  Read Blog

Irish Selection Trip 2023

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A Pattern of British Cheesemaking

In the third post in our series on Women In Cheese, Jennifer Kast looks at how the recipes of the Territorial British cheeses fit in to the everyday working life of women cheesemakers. 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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