The Neal's Yard Dairy Affinage Selection

Name: The Neal's Yard Dairy Affinage Selection
Brand: Neal's Yard Dairy
SKU: NYDMAT02
Price: 70.00 GBP
Availability: OutOfStock

This selection showcases the art of affinage and how differing maturation journeys can change a cheese. It features 3 cheeses, which have been developed by our team at our maturation arches in Bermondsey, alongside their cheesemakers counterpart. With Riseley & Wigmore, Brunswick Blue & Beenleigh Blue, and one of our newest cheeses Wittenham, with its younger sibling Brightwell Ash.

Min weight. 840g

Price

Quantity

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The Neal's Yard Dairy Affinage Selection

Tower of whole and various sized cut pieces of Beenleigh Blue vegetarian sheep’s cheese with delicate blueing and moist but crumbly texture

Beenleigh Blue

milk type
Sheep

ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti

coagulant
Vegetarian Coagulant

A delicately blue sheep’s milk cheese from Devon, with a lemony sweetness and moist, crumbly texture.

Brightwell Ash

milk type
Goat

ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

The tangy flavour of this cheese is bright and juicy. Its ashed rind is wrinkly, and the texture of the paste is pleasantly light and silky.

Minimum: 130g.

Brunswick Blue

milk type
Sheep

ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti

coagulant
Vegetarian Coagulant

Brunswick Blue is more dry and flaky than its sister cheese Beenleigh Blue with a more pronounced blue flavour with a salty, savoury note.

Tower of whole and a cut Riseley vegetarian sheep’s milk cheese with a rich, creamy paste and tacky, pinky-coloured rind

Riseley

milk type
Sheep

ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

A washed-rind sheep’s milk cheese with a rich paste beneath a vivid, tacky rind which sometimes has a salty crunch. Flavours are bold and savoury, with occasional hints of smoky bacon.

Two cut pieces on a whole Wigmore vegetarian sheep’s cheese, showing the creamy, soft paste beneath the natural, white rind

Wigmore

milk type
Sheep

ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

Flavours range from mild and milky to meaty and nutty depending on age. The paste is creamy and soft beneath the rind and chalky and firm in the centre.

Wittenham

milk type
Goat

ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

This aged Brightwell Ash has a full-on peppery piquant flavour and a fudgy yet smooth texture.

Minimum: 90g.