Flourishes.

An organism native to Gubbeen Farm which flourishes on the rind of Gubbeen cheese, was identified by microbiologists in 2001 and named microbacterium gubbeenense after the farm and dairy.

Deeper.

Neal's Yard Dairy's respect for origins ...

“If you eat a nice piece of cheese, you can forget that you're having a human experience. It’s simple, it’s flavoured, it brings you pleasure,” Joe said. “Go a little bit deeper and you can see that this cheese is representative of something. Of a place. Of a farming system. Of people.” Stichelton's name forces you to go deeper – into history, authenticity, and raw milk cheese. 

Small-Production.

Neal's Yard Dairy on the production of three relatively new, small-production Wensleydale cheeses called Stonebeck, Yoredale & Whin Yeats ...

Caerphilly.

Deep summer.

Finishing the last of dinner's accompanying glass of milk, then run as fast as possible through the neighborhood to get into the pick-up baseball game.

That flavor of milk that's still on the tongue ... that's Caerphilly.

Poacher.

From a hunk wrapped in a bandana, warmed in your pocket during a walk, to Welsh Rarebit, that first Tuesday after Thanksgiving ... 'tis Autumn and time for Lincolnshire Poacher. 

Buttery.

... a texture the Kirkham family call "buttery crumble" – this raw milk farmhouse Lancashire boasts a bright, full flavour finished off by a light, yoghurty tang.

Proud.

The director of Neal's Yard Dairy, David Lockwood, explains his cheese selection process ...

When I'm selecting, I take the ones that we at Neal's Yard Dairy will do best with.  There's a bit of variation in there, I think that the cheeses, even if they are different, are all cheeses that I'm proud to have on the counter.

Mushroomy.

Fresh, lemony flavours that give way to a creamy, more mushroomy layer beneath the edible rind.

Cellary.

Neal's Yard Dairy visits Ireland and the producers of Cashel Blue, Gubbeen, Durrus, Coolea and St Tola ...

If you can find it, don't pass on Gubbeen.

• Pasteurized cow's milk
• Embodies its farmhouse roots -- musty, cellary, buttery
• An organism native to Gubbeen Farm which flourishes on the rind of Gubbeen cheese, was identified by microbiologists in 2001 and named microbacterium gubbeenense after the farm and dairy. 
• Repeat as needed.

Advice.

Plastic is no friend to cheese.  Neal's Yard offers advice for serving, wrapping, and storing cheese ...

More HERE.

Berkswell.

Ram Hall in the village of Berkswell, Warwickshire, has been in the hands of the Fletcher family for six generations. The first Berkswell cheese was made by Stephen Fletcher's mother Sheila in the early 1990s. Today, it is head cheesemaker Julie Hay who oversees the make, the milk for which is sourced entirely from Stephen's 450-strong flock of Friesland sheep. Stephen runs the farm with his son George and father Peter. Since 2021, they have been moving to seasonal production to better make use of the farm’s natural resources. The rainbow-like array of moulds you find on the rind of Berkswell are naturally occurring and can vary from red, to yellow, to purple, to green.

CONNECT

Taste.

You taste the farm.

David Lockwood, Managing Director of Neal's Yard Dairy, provides a fascinating tour of their cheese maturing arches ...

Farm Visits (the fonts used in these clips are almost as beautiful as the cheese)

• Montgomery's Cheddar

• Appleby's Cheshire

• Isle of Mull Cheddar

History.

Neal's Yard Dairy Stories: An Oral History Project ...