Neal's Yard Dairy

Neal's Yard Dairy We select, mature and sell farmhouse cheese from the UK and Ireland. We work with about 40 cheesemakers.

We visit them regularly to taste their cheese with them and select the batches we want to mature and sell. Amongst the cheeses we select there is a great deal of variability. Cheese can change hugely, depending on how it is treated. We have a range of temperature and humidity controlled maturation facilities at our warehouse in London, run by a team who are dedicated to ensuring that we sell our c

heese at its best. As the cheese is maturing we continue to taste through the stock to ensure we are aware of how it is developing over time. The essence of what we do has changed very little since our founding director Randolph Hodgson began seeking out farmhouse cheesemakers to supply our first shop in the early 1980’s. We believe that the time and energy we invest in understanding cheesemaking, selection and maturation gives us the necessary experience to source much of the best cheese available in the UK and Ireland.

Spenwood with wild garlic and cannellini beans.
14/04/2026

Spenwood with wild garlic and cannellini beans.

The county of Lancashire was once home to hundreds of smallholder producers of its eponymous cheese, but today, Kirkham’...
09/04/2026

The county of Lancashire was once home to hundreds of smallholder producers of its eponymous cheese, but today, Kirkham’s is the last raw-milk farmhouse Lancashire in the world.
The process of making a batch of Lancashire is incredibly slow, involving an overnight acidification and the carryover of half the curd for a further 24 hours before milling, during which time it mellows and softens. The payoff is in its distinctive ‘buttery crumble’ and long, fresh flavour.
Kirkham’s is tasting fantastic right now. These wheels are waiting at our Arches in Bermondsey to be sent to our shops and wholesale customers in the coming weeks.

Hot Cross Bun and Montgomery’s Cheddar
28/03/2026

Hot Cross Bun and Montgomery’s Cheddar

Selecting Cheddar today at and ft. A Duckett’s Caerphilly galette and some reluctant cows.
25/03/2026

Selecting Cheddar today at and
ft. A Duckett’s Caerphilly galette and some reluctant cows.

A pub snack of Coolea, Guinness and crisps.
16/03/2026

A pub snack of Coolea, Guinness and crisps.

Gubbeen and Westcombe charcuterie aperitivo.
13/03/2026

Gubbeen and Westcombe charcuterie aperitivo.

On the Atlantic coast in Schull, West Cork, the Ferguson family and their team make Gubbeen, a washed-rind cheese that w...
03/03/2026

On the Atlantic coast in Schull, West Cork, the Ferguson family and their team make Gubbeen, a washed-rind cheese that we have sold for many decades.

Here, just one day old, the cheeses rest in their salty brine bath, with fresh salt scattered over the exposed surfaces to ensure even distribution throughout the paste. Brining is the first step in establishing a healthy rind: managing moisture, selecting for the right yeasts and bacteria, and creating a base layer for rind growth.

Once the cheeses are removed from the brine, they move onto metal racks and through a succession of maturing rooms, where they are washed and turned several times a week. Over the weeks that follow, a supple, rosy bacterial rind develops, and with it the unmistakable savoury notes that make Gubbeen so distinctive: cultured butter, broth, and smoky-bacon depth.

27/02/2026

Friday cheesemaking class at the office.

Read all about Sparkenhoe Blue’s journey so far in our latest blog post. Link in Bio.
25/02/2026

Read all about Sparkenhoe Blue’s journey so far in our latest blog post. Link in Bio.

Pancake Day
17/02/2026

Pancake Day

Pancake Day inspiration - Staffordshire Oatcakes with Sparkenhoe Mature Red Leicester.
15/02/2026

Pancake Day inspiration - Staffordshire Oatcakes with Sparkenhoe Mature Red Leicester.

13/02/2026

The seasonal cow’s milk cheese Raedwald from is back.

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London

Telephone

442075007520

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