The Neal's Yard Dairy Matured Selection
Neal's Yard Dairy
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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.
Mature Kirkham's Lancashire
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
The longer maturation of these cheeses helps to create a more upfront, punchier flavour profile, whilst the texture is slightly drier but just as wonderfully crumbly as in the younger cheeses.
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.
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.
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