Where Can I Buy a Whole Stilton Cheese

From The Blog

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...
Alternatives to Stilton to try this Christmas

We are proud to work with several cheesemakers both established and new who have created blue che...
Blues for Christmas

For many families, the holidays are synonymous with their Christmas cheese, and, more specificall...
Neal's Yard Dairy Fondue

We think there is something utterly luxurious and convivial about serving fondue. When temperatur...
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...
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...
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...
Producer Profile: Katie Cordle of Long Lane Dairy

We recently caught up with one of our newest suppliers, Katie Cordle. Katie makes Herefordshire F...
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...
Why do we wash cheese?

When you visit our shops, you will see a veritable mountain range of different cheeses on our cou...
How do you wash cheese?

Following on from our last article about why we wash the rind of certain cheeses, we asked Matt f...
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...
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...
A cheesemonger visits Pevensey Blue

Learning about cheese is an integral part of working in Neal's Yard Dairy. We provide many learn...
Adopt a cheese: Pitchfork Cheddar

To better understand our producers and the cheeses we work closely with, our export and wholesale...
Specialist Cheesemakers Association AGM 2021

The Specialist Cheesemakers Association (SCA) is an organisation for cheesemakers, retailers and ...
Cheese maturation: art or science?

In November 2016 a robot called Tina the Turner burst onto the British cheese scene and – inevita...
Pastures new

Where do new cheeses come from? It's a question that's rarely asked – in part because Britain's b...
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...
Want to become a cheesemaker?

We receive lots of enquiries from farmers and non-farmers alike about resources available for tho...
Custard Tart from Jöro

Jöro is an exciting 12 table restaurant in Sheffield. The restaurant is made entirely from upcycl...
Fennel and Berkswell Gratin from Towpath

Towpath is a cafe perched along the Regent's Canal in London which regularly features our cheeses...
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...
Westcombe: Returning to the Land

Westcombe is farming in a way that benefits their cheese, milk, animals, and the health of their ...
Intercontinental Cheese

With Brexit leading to calls for us to 'Buy British,' what alternatives to our favourite continen...
Irish Soda Bread Muffins

In celebration of St Patrick's Day, our Customer Champion for Retail, Fiona, adapts a recipe by...
A New Shop in Islington

At the start of December 2020, we opened our new Neal's Yard Dairy shop on Essex Road, Islington....
Women in Cheese, Yesterday and Today

On International Women's Day each year, we hear inspiring stories of women breaking into and risi...
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...
Navigating Brexit at Neal's Yard Dairy

The first month after the UK officially left the EU was a month of changing regulations, cont...
The Kappacasein Cheese Toastie

Many visitors to Borough Market over the last decade have been drawn to the Kappacasein stall by...
Hindsight is 2020

Searching for a word to sum up the maelstrom of March and April 2020, journalists and politician...
Reasons to be Cheeseful: the Neal's Yard Dairy Subscription

Unprecedented. Uncertain. Unstable. Unbelievable. Many adjectives have been used to describe the ...
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...
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 ...
Blue Cheese Shortage at Christmas

The impact of the first national lockdown is still being felt across the British farm-made cheese...
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...
Raw Milk Cheese Appreciation Day | Special Selection

Raw Milk Cheese Appreciation Day is an initiative of the Oldways Cheese Coalition, a US-based non...
Culture Starter

Ask anyone in the UK what food they most associate with lockdown and the answer is likely to be o...
Three outstanding chefs, three outstanding cheeses

August brings us the second Buy British Cheese selection and this month's cheeses are noteworthy ...
Postcard from The North

David Lockwood makes a monthly trip to visit farms and select cheese north of London, known at N...
Buy British Cheese Subscription

Despite the tentative reopening of pubs and restaurants, small-scale cheesemakers remain in a hi...
Retailing in Lockdown: A Letter of Thanks to Our Customers

Above: Our Borough Market shop, redesigned to maintain social distancing. Cheesemonger Estelle Re...
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...
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...
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...
Wheels in Motion

Over the last few weeks, the public have come out in force to support British farmhouse cheesemak...
Rollright Recipe by Steve Williams

Steve Williams, renowned chef of the illustrious 40 Maltby Street has kindly written a recipe for...
Apple, Celery, Stichelton, Walnut & Bitter Leaf Salad by Laura Jackson

Laura has cooked at Towpath Cafe since it opened ten years ago. She is a truly brilliant cook; he...
Ogleshield, Polenta, Courgettes & Herbs by Sam Lowry

Sam Lowry is resident cook at Leila's Shop [something of an institution!]. He has cooked at 40 Ma...