Cheese of the Month Selection


Each month we choose four of the cheeses which we think are tasting best. We particularly like to feature cheeses which are in season, as well as batches of cheese which are tasting especially delicious in a particular month. Frequently we have limited quantities of new or experimental cheeses which we introduce to our customers through this selection. You will receive approximately 1.2 kg of cheese. The selection you receive will vary depending on the month you choose for the selection to arrive.

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From April to June we are focusing on sharing Neal’s Yard Dairy’s cheese selection criteria with our customers. To begin this theme, we will look at one of the foundations of good cheese: the milk. The height of what a cheese can achieve is dictated by the quality of the milk. Cheesemakers who produce cheese with the greatest of care demand the very best milk. These are the cheesemakers we choose to work with. We are passionate about selling cheese that reflects careful farming practices and milk production. Good milk for cheese is packed full of inherent interest. That is why we care so much about the use of raw milk, or the milk from small and unique farms. It is a happy coincidence that the 21st of April is also Raw Milk Cheese Appreciation Day. If you haven’t already, please sign up to our email newsletter or follow us on our social channels as we explore why milk matters in the coming weeks.

Made by Mary Holbrook at Sleight Farm in Somerset.
Raw goat’s milk, animal rennet.
Mary has not tilled the land on her small farm since she took over running it in the late 1970s. Wandering her fields you cannot help but notice the huge diversity of wild flowers and grasses her goats nibble on.We are selling these cheeses relatively young, at about 4 weeks, as it’s the beginning of the season. Unlike the cheeses we will see later in the season these are not yet fierce, peppery or especially salty. They have a lovely bright and herbal flavour. The texture of the paste is smooth with a rich mouthfeel.

Made by Tom and Clare Noblet at Whin Yeats Farm in Cumbria.
Raw cow’s milk, animal rennet.
The batches of Whin Yeats Wensleydale we are selling now are tasting rich and buttery, whilst at the same time offering a delicate mushroomy flavour. The texture is full of bounce: not a hard, tight cheese, but one that is alive and springy. We feel so pleased to have watched as Tom and Clare have grown their cheesemaking venture over the last year to such a scale that their cheese now holds a permanent place in our online shop.

Made by Graham Kirkham near Goosnargh, Lancashire.
Kirkham’s is the only raw milk farmhouse Lancashire being produced in the world. Graham is not only a skilled cheesemaker, but an expert at making premium quality silage. This attention to detail pays dividends in the quality of the milk. This mature version of the cheese is aged for around 10 months by the team at our Borough Market shop. The flavour profile is upfront and punchy, with a crumbly texture that is drier than its younger sibling.

Made by Joe Schneider and team in Nottinghamshire.
Raw cow’s milk, animal rennet
Stichelton is unique in being the only raw milk cheese made to a Stilton recipe in England. Although he is not a farmer himself, Joe can see the milking parlour from his make room. The milk is slowly, gently pumped directly from the parlour, and cheesemaking begins whilst the milk is still warm. The current batches of Stichelton we include here are tasting particularly spicy. Towards the rind, there is a delicious nuttiness and a sweetness that balances the piquant, salty flavours of the paste perfectly.

It can sometimes be hard to know how much cheese to buy. If you are at all unsure please give us a call for some advice. 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.

Farmhouse cheese is handmade and thus varies with each day’s production and changes as it matures. As such it is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines. Here are some pointers which will help you to ensure you eat your cheese at its best.

We sell our cheese 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 extra cheese paper, you can add some to your basket by visiting “accompaniments“. If you wrap your cheese in cling film or foil, it can cause the cheese to sweat which will negatively affect the flavour.

Cut pieces of cheese should be kept in the refrigerator to slow the growth of mould on their cut surfaces. However, it is important to be aware that refrigerated cheese is more likely to dry out, particularly if it is not wrapped. The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.

It is very important not to serve your cheese when it’s too cold as cold cheese can taste bland and inert. As a general rule of thumb you should bring it out of the fridge a few hours before you plan to serve it. You should keep your cheese wrapped whilst it is coming up to room temperature, to avoid any risk of it drying out. If it is especially warm you should reduce the amount of time the cheese is out of the fridge accordingly.

Weight 1200 g