The Neal's Yard Dairy Matured Selection

Name: The Neal's Yard Dairy Matured Selection
Brand: Neal's Yard Dairy
SKU: NYDMAT01
Price: 46.70 GBP
Availability: OutOfStock

This selection features some of the cheeses expertly aged by our maturation team, at our Bermondsey maturation arches. Riseley, the washed rind cousin of Wigmore, which is washed and aged for 4 weeks creating a bold, savoury cheese. Mature Sparkenhoe Red Leicester is a beefier, brothier cheese than its younger counterpart and is aged for at least 12 months. Brunswick Blue, starts as a young Beenleigh Blue from Ticklemore Dairy and is matured on our shelves to develop a natural rind, producing a cheese with biscuit-like flavours. Lastly we have Wittenham, one of our newest cheeses, which is an aged Brightwell Ash. The silky, creamy flavours become spicier, with a fudgy paste.

Min weight. 645g

Price

Quantity

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Brightwell Ash

milk type
Goat

ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Ash.

coagulant
Vegetarian Coagulant

The tangy flavour of this cheese is bright and juicy. Its ashed rind is wrinkly, and the texture of the paste is pleasantly light and silky.

Minimum weight - 130g.

Brunswick Blue

milk type
Sheep

ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti

coagulant
Vegetarian Coagulant

Brunswick Blue is more dry and flaky than its sister cheese Beenleigh Blue with a more pronounced blue flavour with a salty, savoury note.

Tower of whole and cut pieces of clothbound Mature Sparkenhoe Red Leicester cheese

Mature Sparkenhoe Red Leicester

milk type
Cow

ingredients
Raw Cow's MILK, Salt, Animal Rennet, Annatto, Cheese Cultures, Clothbound with Lard

coagulant
Animal Rennet

A more mature, meatier version of Sparkenhoe Red Leicester, selected by us and aged for at least 12 months. The aging process creates richly savoury, brothy flavours and a texture that is crunchier and more crystalline than its younger counterpart.

Clothbound with lard.

Tower of whole and a cut Riseley vegetarian sheep’s milk cheese with a rich, creamy paste and tacky, pinky-coloured rind

Riseley

milk type
Sheep

ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

A washed-rind sheep’s milk cheese with a rich paste beneath a vivid, tacky rind which sometimes has a salty crunch. Flavours are bold and savoury, with occasional hints of smoky bacon.

Wittenham

milk type
Goat

ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

This aged Brightwell Ash has a full-on peppery piquant flavour and a fudgy yet smooth texture.

Minimum weight - 90g.