Neal's Yard Dairy

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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.

11/06/2026

Durrus and ready salted crisp sandwich

03/06/2026

WE ARE HIRING 🇺🇸

Since 1990 we’ve been selling cheese in the U.S.A and now are looking for a US Account Manager based on the East Coast or Upper Mid West who will continue the work we do in America, this role will involve travelling to our US customers to educate and talk all things Neal’s Yard Dairy as well as spending some time in the UK at our office and visiting cheesemakers, and of course, you’d be eating lots of cheese.

Apply via our link in Bio.

01/06/2026

Some May highlights

- Spring Luncheon
- Sampling a wheel of
- Office cake with a lot of crème fraîche.
- Blackmount
- An evening with Rachel from talking (and tasting) goats cheese.
- and cheese at the Tate.
- Blind cheddar tasting.

31/05/2026

Pevensey Blue and peas.

26/05/2026

Allotment aperitivo of Hafod and Running Porter.

25/05/2026

We will be in Paris from the 7th - 9th of June for the Salon du Fromage, a key event for the cheese and dairy industry open for professionals - Come and meet us and try lots of cheese!
Get your tickets via our link in Bio. 🇫🇷

21/05/2026

Writing the A board and building the display at our Borough Market shop.

13/05/2026

Office cake with a lot of cream.

10/05/2026

Brefu Bach and asparagus tart.

Brefu Bach is a raw sheep’s milk cheese made in Bethesda by Carrie Rimes.

07/05/2026

Cheese. Science. Good food and company.

On 18–19 August we’re hosting the seventh edition of the Science of Artisan Cheese conference at North Cadbury Court in Somerset— home of .

Bringing together cheesemakers, scientists, researchers, and industry experts to explore the ideas, questions and practical challenges shaping the future of artisan cheese.

Across the programme, we’ll move between cutting-edge microbiology, food safety, dairy science, and hands-on cheesemaking practice, alongside discussions of farming systems, quality, and the real technical issues that come up in day-to-day production. It’s a chance to step a little deeper into the craft and to hear directly from the people working at the forefront of both science and practice.

Find out more and book tickets via our link in bio.

Address

London

Telephone

442075007520

Website

http://www.nealsyarddairy.co.uk/

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