Orders may arrive +/- 2 days of your preferred delivery date. Unfortunately we have now reached our packing capacity for father's day orders, however gift vouchers can still be purchased via the gift section below
Orders may arrive +/- 2 days of your preferred delivery date. Unfortunately we have now reached our packing capacity for father's day orders, however gift vouchers can still be purchased via the gift section below

Our Work

The work we do at Neal’s Yard Dairy extends beyond that of most cheesemongers. The journey starts with our cheesemakers turning their milk into cheese and ends, often many months later, with those cheeses being enjoyed by our customers. Cheese is in a constant state of flux, so along the way we make a series of choices and interventions designed to ensure that every product that crosses our counter or ships from our maturation facility is in the ideal condition for the person waiting expectantly to receive it.

Amy, behind the counter at our Borough shop which she manages.


At Neal’s Yard Dairy, our ambition is to sell the British and Irish cheeses we like best. That means identifying interesting, characterful or authentic varieties, but it also means selecting the individual cheeses that we want to sell. Some of our cheesemakers are making the same cheese almost every day, so in any given years, as many as 350 'vintages' may emerge from the dairy, each of which will differ slightly in character. Some will meet our exacting standards, others won’t. Only very rarely would we take more than half of a cheesemaker’s annual output. This means that our standards are never compromised – we want only the cheeses we like the best. 

The importance of getting the selection right is made even more acute by the time and resource that goes into maturing our cheeses. Discovering after several months of effort that a particular day’s production doesn’t meet our needs would be extremely wasteful, which is why identifying the profile of a cheese when it is young is so crucial. When we select a cheese, we are judging not just how it appears right there in the moment, but how it will evolve through every stage of its maturation, over the weeks, months or even years to come. 

We visit each cheesemaker on a regular basis to sample their cheeses with them and select which ones we want to buy, employing our full range of senses to determine those that are best for us. First we smell the cheese. Then we may briefly knead it between the fingers to look for clues in texture and structure. If it’s a little too dry at a young age, it may break down as it ages; if it’s too wet, the maturation process may prove problematic. As we rub it with our fingers, the cheese warms up, releasing its aroma and bringing the flavours to life. Only then do we taste it. We judge its acidity, the length, strength and character of it flavours. We do the same thing again and again, often differentiating between numerous different vintages all made in the same month.


Cheese changes as it gets older. This is due to the interactions between the fat, protein, moisture, bacteria, enzymes, yeasts, moulds and salt within the cheese. These interactions can be influenced by the conditions in which the cheese is kept and by the actions performed upon the surface of the cheese. 

At each stage of its life, the cheese requires different conditions and treatment. How often we intervene depends upon the cheese – because of their high moisture content, soft cheeses change more quickly than hard cheeses and require more day-to-day decision making and handling. It is the work of the maturer to decide when these interventions need to happen and to provide the necessary conditions. When the time is judged to be right, the cheese needs to be packaged and sold, but maturing only ends when the cheese is eaten, so conditions still need to be managed once the cheese has left the control of the maturer.

All of this takes considerable skill and experience. In the life of a cheese, there are numerous stages at which decisions need to be made, and at each of these stages there are several options available, and if a wrong turn is taken the result can be disastrous. It is often said that it is almost impossible to make a bad cheese good by maturing, but all too easy to ruin a good one.

Our Shops

Neal’s Yard Dairy started out as a microdairy in Neal’s Yard in Covent Garden in the heart of London. The dairy products made there included yoghurt, creme fraiche, icecream and cheeses, which were sold directly to the public from that location. Despite the many other activities that we’re involved in today, selling directly to the public remains at the heart of our operation.

We have three shops in London – one in Shorts Gardens (close our original Neal’s Yard location), one in Borough Market and one next to our maturing facility in Bermondsey. The people who staff the shops are not just servers but trained and knowledgeable cheesemongers whose role it is to help you find the cheeses you will enjoy the most. We want the experience of shopping with us to be as friendly and accessible as possible, and we are as welcoming to those who know very little about cheese as we are to the true fanatics.

Because our approach to selecting and maturing cheese prioritises flavour above all else, we understand how essential it is that our customers have the chance to taste the cheeses before they buy them. Because no two batches are the same, our cheesemongers will taste each one too, and we encourage even those customers who have bought a cheese many times before to try a sample every time they visit.

Tasting cheese with customers at our Borough shop.


Neal’s Yard Dairy’s wholesale operation sells cheese to food businesses throughout the UK, as well as exporting to wholesale customers around the world.

Because our cheeses vary from batch to batch and from day to day, it is essential that we work to understand the specific needs of each customer and communicate this variability to them. Our aim is to ensure that the right cheeses arrive with the right customer in the right condition.

For this reason, our sales teams are based in Bermondsey alongside our cheese maturing rooms. This allows our sales teams to have daily interactions with our maturation team. Together they spend time tasting cheeses for the weeks ahead and allocating specific batches to our customers.

As part of the service we extend to our wholesale customers, we can lead visits to our maturing facility. We can also visit our customers and host in-house training to advise on how best to taste, talk about, interact with and care for our cheeses within your business.

One of our regular wholesale open days, held at our Bermondsey site, where our wholesale customers; restaurants, food shops, delis, meet the cheesemakers.

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