Isn’t it always great to reconnect with an old friend? The kind where you both have been busy living your lives, enjoying your own successes and find it harder to keep up. A chance encounter or an extra effort made by one party and you are instantly back where you left off. That’s how it feels this month with Neal’s Yard Dairy from London. Distribution woes left us separated but never forgetting the classic British tastes Neal’s Yard has been preserving for nearly 40 years.
It feels great to welcome them back to our shelves and I hope you will soon find a place for them on your table.
Thank you for your continued support,
October Cheese Specials
Featured Vendor October 2016 Neal’s Yard Dairy London, U.K.
Neal’s Yard was founded by Nicolas Saunders in 1979 as a shop near Covent Garden featuring the best available cheeses . They quickly expanded their business to include an aging facility that allowed them to work with the best farmstead cheesemakers throughout the U.K. and Ireland to preserve what Neal’s Yard viewed as disappearing traditional cheesemaking. Today they are regarded as the premier source for all things British in cheese.
Montgomery’s Cheddar – This is the benchmark for English Cheddars and is still produced using many classic steps including traditional rennet, cloth wrapping and a peg mill — which tears the curds as opposed to newer, faster mills which cut the curd and lack the airiness of the slower peg mills. Crumbly and moist at the same time, tasting of sweet fruits and firm meatiness, this cheddar is epitome of balance. The sweet malts and herbal notes of a traditional English IPA are a perfect match but almost any combination of barley, hops, yeast and water in a glass will work.. Regularly 29.99/lb This Month 26.99/lb
Lincolnshire Poacher – Fourth generation farming brothers Tim and Simon Jones started making this cheese in 1992. It’s based on a traditional Somerset Cheddar recipe with a few tweaks. The result is a natural rinded, firm, raw cow’s milk cheese with deeper and richer flavor than typically found in this style (with my favorite wheels having strong pineapple notes). When I met Tim Jones at the Cheesemonger Invitational in January, he suggested a unique pairing to me, watercress. He said a customer at his local farmers market liked it because of the aquatic greens pepper notes. Regularly 29.99/lb This Month 26.99/lb
Cornish Yarg – A modern British cheese created first in the 1980s, it is made in West Cornwall under the direction of Catherine Mead. Striking at its first appearance this cheese is covered with nettles which have been washed and sanitized. They are completely edible and aid the cheese in its rind development. The flavor and texture of the cheese are somewhat similar to caerphilly, the unique covering and the favorable conditions in West Cornwell for grass based dairy farming really match this cheese up well with lighter beers or a glass of Grüner Veltliner. Regularly 29.99/lb This Month 26.99/lb
Hawes Wensleydale – Unlike the standard block Wensleydale that dominates the market, this cheese is made using animal rennet, pressed into five-kilo cylinders and bound in cloth. Its texture is less crumbly and its flavour more buttery than the hard acid Wensleydale that is favoured by many supermarkets. It nearly faced extinction with the last creamery in Hawes closing in 1992 and moving production to Lincolnshire but thanks to the popularity of the cartoon Wallace and Gromit who mentioned Wensleydale as Wallace’s favorite cheese. The name Wensleydale was also used in Monty Python’s Cheese Shop sketch as the name of the shop’s owner.
Some lesser versions are made with the addition of cranberries, the high acidic kick is the right idea when it comes to pairing with this cheese. Try a northern Italian red or New Zealand Sauvignon Blanc. Regularly 22.99/lb This Month 19.99/lb
Keen’s Cheddar – Neal’s Yard has a special cheddar made for them by the Keen family, which is now in their fifth generation of cheesemaking. Neal’s Yard Keen’s Cheddar is smaller than the farm’s normal production and is wrapped in traditional cloth and lard during aging. The result is modern styled English Cheddar, dense and creamy with a bright tang. Versatile in pairings as many cheddars are this cheese is great with a Belgian-styled Saison or a sparkling wine. Regularly 29.99/lb This Month 26.99/lb
Gorwydd’s Caerphilly – Made by a pair of ex Neal’s Yard Dairy cheesemongers who went to Somerset in search of the best possible milk. Young and crumbly, the wheels will show distinct layers when cut due to the cheese ripening from the outside in. The loose, salty center is surrounded by a creamy layer with a stronger flavor, protected by the completely edible rind that adds an earthy character to the finish. This style of cheese was traditionally made to provide lunch to coal miners and pairs incredibly well with dry ciders or even a slightly fruity pinot noir. Regularly 29.99/lb This Month 26.99/lb
Colston Basset Stilton – Stilton is called King of Blues, and only six producers make this traditional English Blue today. Colston Basset is one of the smallest and still uses many traditional cheesemaking techniques including traditional rennet and hand ladling of its curds, resulting in a lush creamy texture. All of the milk for Colston Basset is sourced from within 1.5 miles of the dairy. Port is a traditional pairing with the balance of blue mold and butter found in this cheese, but I can’t think of anything better than an aged barleywine. Either way, this is an assertive cheese that needs big flavor to support it. Regularly 29.99/lb This Month 26.99/lb
October Charcuterie Specials
Olympia Provisions is a USDA approved charcuterie shop in Portland, Oregon. Their focus is all things pork! They butcher, cure, ferment, stuff, dry, cook and smoke almost every cut of the venerable pig.Olympia Provisions makes different salamis crafted from all-natural northwest pork using Old World techniques.Starting with fresh Northwest pork, Elias Cairo and his team hand-butcher the pork to 100% lean, then add back hand-cut fatback. This nearly extinct Old World technique results in charcuterie that’s as smooth and creamy as it is true in pure pork flavor.
Olympia Provisions was highlighted in the 2012 Saveur “Top 100” for “making some of the finest charcuterie” Saveur has tasted. They have also been featured in Bon Appétit and recognized by some of the leading voices in our national and local food media.
Capicola (also called Coppa, Cotto, or Gabagool) is made from the prized cut of the neck and shoulder. It is cured for ten days, after which it is then coated in black pepper, fennel seed, coriander and anise, and slow-roasted to produce a tender shoulder ham. Regular price $23.99/Lb This Month $19.99/Lb
Salami cotto Inspired by the Piedmont deli staple, our Salami Cotto is delicately seasoned with fresh rosemary, chili flake, fennel seed, and garlic. Oh, and BIG on black pepper. Good Food Award Winner, 2014! Regular price $16.99/Lb This Month $13.99/Lb
Pork rillettes Tender hand chopped pork shoulder slow cooked in pork fat with warm baking spices of ginger and thyme. Enjoy with your favorite baguette and stone ground mustard! Each pâte is 8 ounces. Reguar price $11.99 Each This Month $9.99Each
Smoked Chorizo Basque-inspired, smoked chorizo is made with the finest pork cuts, pimenton, and fresh garlic. This applewood smoked sausage is perfect for your Paella! There are three, 4 oz sausages per package. Product is fully cooked. Regular price $10.99 Each This Month $8.99 Each
SALAMIS Salamis are Approx. 4.5 oz. Regular price: $10.99 Each This Month $8.99 Each
Sauccisson sec Saucisson Sec (Saw-sis-SAHN SEK) is a traditional French salami flavored with garlic & black pepper. As this is our most popular French-style salami, it proves the old adage, “sec sells”.
Nola Salami Nola (NO-lah) is a coarse-ground Italian salami with black pepper, chili flake & allspice. Allspice gives a nice earthy-ness to the pork, and with a touch of chili, this salami delivers a punch, despite its tiny package.
Finocchiona Finocchiona (fin-OHK-ee-own-ah) is a traditional Italian salami with garlic, black pepper & fennel. Named after its main flavor component (fennel), this is one of Tuscany’s oldest and most loved pork products. How could 3.6 million people be wrong?
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