Neal’s Yard Dairy in London works as a dairy co-operative that stocks and distributes some 80+ artisan cheeses produced in small batches around Ireland and Great Britain.
These small produced cheeses are made by hand with natural ingredients and traditional methods. They have subtle flavours that vary from batch to batch but showcase their uniqueness with grassy notes, sharp flavours, and often a slightly gamey, earthy flavour. Often artisan cheeses reveal characteristics of the environment they are produced. The cattle are fed draft in some cases because grass is sparse, or at certain times of the year cheeses like Morbier and Comte taste better and look different in colour because of what the season and what the cattle is eating. Cows who graze on fresh aromatic herbs give a distinctive flavour to the milk which in turn affects the cheeses flavours.
Unpasteurized milk also provides another distinct taste in cheeses. Although often difficult to obtain in Canada because of trade regulations, raw milk cheeses tend to be creamier and carry more character than their counterparts.
Colston Bassett Stilton and Colston Bassett Shropshire Blue are prime examples of this. Compared side by side with those made industrially the difference is immediately present. Stiltons from Neal's Yard Dairy are made in a more traditional method with traditional rennet and an allowed a slower ripening time. The result is a distinctive cheese that is nuttier, creamier, and richer and presents more character than supermarket stiltons.
Good things are often worth the wait, and these small batches of special cheeses definitely deserve more attention as hand made classics and to be savoured as one would savour a special vintage of wine.
These small produced cheeses are made by hand with natural ingredients and traditional methods. They have subtle flavours that vary from batch to batch but showcase their uniqueness with grassy notes, sharp flavours, and often a slightly gamey, earthy flavour. Often artisan cheeses reveal characteristics of the environment they are produced. The cattle are fed draft in some cases because grass is sparse, or at certain times of the year cheeses like Morbier and Comte taste better and look different in colour because of what the season and what the cattle is eating. Cows who graze on fresh aromatic herbs give a distinctive flavour to the milk which in turn affects the cheeses flavours.
Unpasteurized milk also provides another distinct taste in cheeses. Although often difficult to obtain in Canada because of trade regulations, raw milk cheeses tend to be creamier and carry more character than their counterparts.
Colston Bassett Stilton and Colston Bassett Shropshire Blue are prime examples of this. Compared side by side with those made industrially the difference is immediately present. Stiltons from Neal's Yard Dairy are made in a more traditional method with traditional rennet and an allowed a slower ripening time. The result is a distinctive cheese that is nuttier, creamier, and richer and presents more character than supermarket stiltons.
Good things are often worth the wait, and these small batches of special cheeses definitely deserve more attention as hand made classics and to be savoured as one would savour a special vintage of wine.
