Neal's Yard Dairy stocks cheese from about seventy cheesemakers from farms around Britain and Ireland. Their main aim is to keep in close contact with cheesemakers and customers and above all to be in very close contact with all the cheese passing through the shop.
It's a labour of love for the cheesemongers of Neal's Yard Dairy who travel the country to find the best cheeses that their customers will love. Cheddars are selected by visiting the West Country every eight weeks and tasting young cheese to select the batches that will be matured on. Maturing happens either on the farm or in the Neal's Yard Dairy maturing rooms down the road in Bermondsey, which are in brick railway arches under the main line from London Bridge to Dover. The insulation provided by the venerable Victorian brick work helps maintain good conditions for the cheese: humid and cool. A team of five take care of the cheese, turning the cheeses and sometimes brushing or washing them until they ripen.
The Neal's Yard Dairy team in the Borough Market shop are happy to share their cheese expertise, make recommendations and offer samples to customers.