From The Blog
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A hug in a bowl
This recipe comes from cheesemonger Lydia, and features two cheeses which are tasting especially ...
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The Search for Milk: Part 3, producers who become farmers
When we catch up with Martin Gott of St James’ Cheese, he has been four days without heat and pow...
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Christmas Delivery Information
Christmas is well under way here in Bermondsey. We have already started to close delivery/shop co...
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A virtual farm visit: Appleby's Cheshire
During the pandemic, we haven’t been able to send our teams to visit farms as regularly as we wou...
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Five reasons Neal’s Yard Dairy Blues deserve a place on your Christmas Table
We are passionate champions of the cheeses that we sell. Blue cheese has a special place in our h...
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Alternatives to Stilton to try this Christmas
We are proud to work with several cheesemakers both established and new who have created blue che...
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Blues for Christmas
For many families, the holidays are synonymous with their Christmas cheese, and, more specificall...
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Neal's Yard Dairy Fondue
We think there is something utterly luxurious and convivial about serving fondue. When temperatur...
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The Search for Milk: Part 2, producers situated on site
“It sounds arrogant. It’s not meant to be – but when you start looking for farms with good milk f...
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The Search for Milk: Part 1, producers who buy milk in
It is one thing to be a cheesemaker who has been born into a farming family and grown up with rea...
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Herefordshire Frier, Spelt, Leek and Mushroom "Risotto"
When we caught up with Katie Cordle a few weeks ago to interview her for our Producer Profile art...
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Producer Profile: Katie Cordle of Long Lane Dairy
We recently caught up with one of our newest suppliers, Katie Cordle. Katie makes Herefordshire F...
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Mozzarella in Carrozza from The Female Chef
The Female Chef is a book that celebrates women at the forefront of modern food in Britain and th...
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Why do we wash cheese?
When you visit our shops, you will see a veritable mountain range of different cheeses on our cou...
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How do you wash cheese?
Following on from our last article about why we wash the rind of certain cheeses, we asked Matt f...
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Rinds: a window into the interaction between the cheese and it's environment
“It is not a lot of tools to work with – but it’s enough,” says soft cheese maturer Emi, at the e...
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A virtual farm visit: Stonebeck Wensleydale
During the pandemic, we haven’t been able to send our teams to visit farms as regularly as we wou...
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A cheesemonger visits Pevensey Blue
Learning about cheese is an integral part of working in Neal’s Yard Dairy. We provide many learn...
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Adopt a cheese: Pitchfork Cheddar
To better understand our producers and the cheeses we work closely with, our export and wholesale...
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Specialist Cheesemakers Association AGM 2021
The Specialist Cheesemakers Association (SCA) is an organisation for cheesemakers, retailers and ...
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Cheese maturation: art or science?
In November 2016 a robot called Tina the Turner burst onto the British cheese scene and – inevita...
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Pastures new
Where do new cheeses come from? It’s a question that’s rarely asked – in part because Britain’s b...
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From cheesemonger to cheesemaker, the story of Pevensey Blue
Martin Tkalez, former retail manager with us at Neal’s Yard Dairy, jumped from cheesemonger to ch...
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Want to become a cheesemaker?
We receive lots of enquiries from farmers and non-farmers alike about resources available for tho...
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Custard Tart from Jöro
Jöro is an exciting 12 table restaurant in Sheffield. The restaurant is made entirely from upcycl...
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Fennel and Berkswell Gratin from Towpath
Towpath is a cafe perched along the Regent's Canal in London which regularly features our cheeses...
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An Excerpt from "Cheese, Wine, and Bread": Katie Quinn at Sleight Farm
Former NYD cheesemonger Katie Quinn had the unique opportunity to spend time making cheese on Sle...
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Westcombe: Returning to the Land
Westcombe is farming in a way that benefits their cheese, milk, animals, and the health of their ...
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Intercontinental Cheese
With Brexit leading to calls for us to ‘Buy British,’ what alternatives to our favourite continen...
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Irish Soda Bread Muffins
In celebration of St Patrick's Day, our Customer Champion for Retail, Fiona, adapts a recipe by...
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A New Shop in Islington
At the start of December 2020, we opened our new Neal’s Yard Dairy shop on Essex Road, Islington....
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Women in Cheese, Yesterday and Today
On International Women’s Day each year, we hear inspiring stories of women breaking into and risi...
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Eating my Emotions: A Cheesemonger in Lockdown
Our Events Manager and Acting E-comm Manager Ellen reflects on why cheese is more than just a fl...
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Navigating Brexit at Neal's Yard Dairy
The first month after the UK officially left the EU was a month of changing regulations, cont...
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The Kappacasein Cheese Toastie
Many visitors to Borough Market over the last decade have been drawn to the Kappacasein stall by...
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Hindsight is 2020
Searching for a word to sum up the maelstrom of March and April 2020, journalists and politician...
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Reasons to be Cheeseful: the Neal’s Yard Dairy Subscription
Unprecedented. Uncertain. Unstable. Unbelievable. Many adjectives have been used to describe the ...
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Cheese Care and Sharing Tips for Your Christmas Cheeseboard
Many of us are looking forward to the tradition of our Christmas cheeseboards. With Covid-19 rest...
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Sally Barnes's Wild Atlantic Smoked Salmon
There is a sense of normality and purpose in the lives of true artisans of food, people who have ...
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Blue Cheese Shortage at Christmas
The impact of the first national lockdown is still being felt across the British farm-made cheese...
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St. Tola Tortelloni with Winter Squash, Sage, and Brown Butter
Cheesemonger and chef Keelan has created a seasonal recipe featuring one of his favourite goat's...
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Raw Milk Cheese Appreciation Day | Special Selection
Raw Milk Cheese Appreciation Day is an initiative of the Oldways Cheese Coalition, a US-based non...
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Culture Starter
Ask anyone in the UK what food they most associate with lockdown and the answer is likely to be o...
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Three outstanding chefs, three outstanding cheeses
August brings us the second Buy British Cheese selection and this month’s cheeses are noteworthy ...
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Postcard from The North
David Lockwood makes a monthly trip to visit farms and select cheese north of London, known at N...
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Buy British Cheese Subscription
Despite the tentative reopening of pubs and restaurants, small-scale cheesemakers remain in a hi...
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Retailing in Lockdown: A Letter of Thanks to Our Customers
Above: Our Borough Market shop, redesigned to maintain social distancing. Cheesemonger Estelle Re...
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Cooking with Cheese: The Chef Series | James Lowe
A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t mea...
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Cooking with Cheese: The Chef Series | Anna Tobias
A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t m...
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Cooking with Cheese: The Chef Series | Jeremy Lee
A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t mea...
