From Cheddar to Blue, Hard or Soft, our Sheep, Goat and British Territorial cheeses have been specifically selected from Neal’s Yard Dairy.

Since founding director Randolph Hodgson began seeking out farmhouse cheesemakers to supply the first Neal’s Yard Shop in the 1980’s very little has changed in the selection process and thus, based on the time and energy invested in understanding cheesemaking, selection and maturation, we are able to offer much of the best cheese available in the UK and Ireland.


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  • British Favourites Cheese Board

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    Bringing together our best selling Neals Yard dairy cheese into a fantastic cheeseboard Serving sizes are below and Cheese's supplied are cut according to the size of the board Cheese Included Baron Bigod Brie Colston Bassett Stilton Montgomery's Cheddar Innes Log Goats Cheese Tunworth British Camembert Ogglesheild Accompliments  Peters Yard Sourdough Crackers Red & White Grapes Ripe Figs Pear Date & Ale Chutney Kingfisher Chilli Jam *Cheese board is supplied on a disposable board & wrapped in cellophane for ease of transport  **Cheese board is available for Nationwide Delivery but will be sent individually packed 
  • Coolea

    The flavours of this cheese are sweet and rich with hints of caramel, butterscotch and honey. Coolea is smooth and close textured, reminiscent of Dutch Gouda. Made with pasteurised cow's milk and animal rennet.  
  • Brunswick Blue

    The flavour of Brunswick Blue is fresh and nutty. It offers something unique within our blue cheese range: a smooth and creamy texture alongside a clean, refreshing flavour. Made with pasteurised sheep's milk and vegetarian coagulant. Brunswick Blue is matured for about 10 weeks, and in this time a natural rind is formed which imparts a breakdown and a creamier texture and mushroomy flavours.
  • Montgomery’s Cheddar

    Montgomery's Somerset Cheddar has rich, brothy and savoury flavours and an almost crystalline texture that melts in the mouth. Montgomery's Cheddar has been made at Manor Farm since 1911. Their adaptive approach to modernisation, recognising and maintaining the integrity of the key aspects of their process has set the stage for Montgomery's Cheddar to be considered by many as the benchmark Somerset Cheddar.
  • Burr


    Each batch has its own character, and the profiles that we select to sell via retail tend to be rich, brothy, meaty and savoury.

    The cheese’s flavours range from fresh and fruity to brothy and savoury, while the texture is firm and often slightly grainy, not dissimilar from a Manchego.

    The flavour of our Spa Blue is round, rich and full. It has been a massive hit with our customers in our shops and already has quite a following, even though we have only been selling it for a few months. As our maturing experiments continue this cheese, it will take on more of a character of its own.

    With its bright orangish-pink rind, Ogleshield has a gentle but complex flavour, with a sweet, milky aroma. Thanks to its soft and pliant yellow paste, it melts beautifully and makes a perfect cooking cheese.

    A camembert-style cheese with a delicate, papery rind and a classic, creamy paste; flavours are vegetal, sometimes cut through with pleasant bitterness.

    A washed, lactic cow’s milk cheese: intense, farmyard flavours cut with a green bitterness, aromas of tobacco, petrol; paste is ripe, liquid and rich. Pink-hued rind may be patched green and white with Penicillium moulds.

    A raw cow’s milk cheese with a distinctively layered paste: the core is friable, with yoghurty acidity, progressively more unctuous, mellow and vegetal towards the rind; aromas are of mushroom and earth.

    Typically has long, sweet pineapple flavours, but it can also be rich and savoury. Generally the texture is smooth, close, dense and creamy, almost like a Comté.

    A treasure: the last farmhouse raw-milk Lancashire in the world. Defining features are its succulent-yet-crumbly texture (referred to by the Kirkham family as a ‘buttery crumble’) and its yoghurty, bright, layered flavour.

    A lactic goat’s milk cheese: flavours of bright acidity and grass, lengthening with maturity; there is perceptible spice from the Geotrichum moulds on the ashed rind. Textures are dense, ganache-like and coat the mouth. Innes Log is made by Joe Bennett in Staffordshire from the raw milk of his own goats. Its delicate rind takes its light-grey colour from the vegetable ash that is sprinkled on when the cheese is very young, and brings with it a slightly yeasty, toasted flavour. Sometimes white and light-green Penicillium moulds may dot the rind, adding a bit of pepperiness. It is one of our most savoury goat’s cheeses, with a mellow, rounded flavour and a dense and silky texture. The Innes Log is matured in London and is exclusive to Neal’s Yard Dairy.

    Stilton is one of Britain’s best known cheeses and this Colston Bassett Stilton is made to a specific recipe for us, with an ideal balance of fruity blue veins and creamy paste. While Stilton is one of Britain’s best known cheeses, it is only made by six producers. Of these, the co-operative in the village of Colston Bassett, Nottinghamshire, is one of the smallest. It takes its milk from five farms located within in one and a half miles of the dairy, some of whom are shareholders in the business.
  • Pear, Date & Ale Chutney – England Preserves

    Well balanced and fruity, with a hint of ginger. Sourdough artisans, Poilane, pare it with Fois Gras, but equally perfect with a cheese sandwich. Made using ale supplied by The Kernel Brewery for this excellent chutney.