featured cheeses 
Neal's Yard Dairy

Neal’s Yard Dairy and Tomales Bay Foods have a long and treasured history. We value our partnership with Neal’s Yard immensely and are extremely proud to represent their cheeses in the United States. We think it’s important to articulate what sets their cheeses apart from other, more widely available
British cheeses. Neal’s Yard Dairy regularly visits their cheesemaker partners and selects certain batches for specific customers depending on how the cheeses are ripening. This hands-on approach ensures the highest level of quality and a close connection to the cheesemaker which allows for careful growth, thoughtful feedback and lively storytelling.

 

A hearty, full-flavoured Scottish Cheddar. Isle of Mull is a bit drier in texture than our other Cheddars with flavours that range from upfront, silagey and boozy to rich, savoury and mellow. Jeff and Chris Reade moved from Somerset, where they had been making Cheddar, to a dilapidated farm called Scriob Ruadh, in 1979. It is just outside the town of Tobermory on the Isle of Mull. Over the next 35 years, together with their three sons and driven by their own enterprise, ingenuity, skill, and hard work, they have built a working farm. It now includes cow housing, a milking parlour, cheesemaking room and cellars, a thriving biscuit business (one of the island's largest employers) and homes for the boys and their families.

 

 

Lincolnshire Poacher 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. Brothers Simon and Tim Jones oversee the production of Lincolnshire Poacher on their family farm, Ulceby Grange in Lincolnshire. The farm has been in the family since 1917. The first batch of cheese was made there in 1992.Lincolnshire Poacher is often described as a cross between Cheddar and mountain cheese. Nowadays all the milk from the farm is turned into cheese, except for a small portion that is sold raw at farmer's markets.

 

Montgomery's Cheddar has been made at Manor Farm in North Cadbury, Somerset for three generations, since the Montgomery family moved down from Scotland in the early twentieth century. When Jamie Montgomery took over from his mother in the mid-nineties, the market for clothbound Cheddars was dominated by cheese with a bright, acid, sharp flavour set in a soft creamy paste, which was well suited to supermarket cutting lines. Determined to make something different from these rather uniform cheeses, he set out to make a cheese with a drier texture and more complexity. Each batch has its own character, and the profiles that we select to sell via retail tend to be rich, brothy, meaty and savoury.

 

Located in Somerset, England, Westcombe Farm began making traditional cheddar in the 1880s. In the mid-20th century, when the market began favoring block cheddars, owner Richard Calver decided to stop making cheese and the farm began selling its fluid milk. In 2001, however, Westcombe decided to start making cheese again, and contacted Neal's Yard Dairy for advice. Richard's son, Tom, spent some time working at Neal's Yard before returning to the farm to make cheese. Today, Richard manages the farm and Tom makes cheese using a recipe that dates to the 1890s. Carrying both PDO status and Slow Food's Artisan Somerset Cheddar designation, Westcombe Cheddar has a firm, structured texture, and a deep complex flavor with a mellow lactic tang and long notes of citrus, hazelnut and caramel.

 

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