Since the 1980s, one name has been synonymous with the best artisan cheeses from the UK and Ireland: Neal's Yard Dairy. From richly veined blues to crumbly cheddars to gooey washed-rind wheels, they provide us with some of our favorite cheeses, crafted to the most exacting standards. Don't miss this opportunity to discover a new favorite when Eric Meredith of Neal's Yard visits the store to share his knowledge of traditional farmstead cheeses.
Eric Meredith stepped into the food world as a dishwasher in a hospital kitchen in Lynn, Massachusetts at the age of 14. He earned a degree in Culinary Arts and a B.A. in Culinary Nutrition from Johnson & Wales University and is a Registered Dietitian Nutritionist in NYC. Eric later worked for Herve Mons in France as his right-hand man helping him design his tunnel in Ambierle and running the day-to-day operations at the caves in St Haon le Chatel. During his 6 years in France, Eric learned cheesemaking from the best artisans in France and affinage from Herve’s network of affineurs. Eric’s next big project was with Wegmans in Rochester, NY where he designed, built and managed their affinage facility. Eric now works with Neal’s Yard Dairy as the project manager facilitating the design and move to their new aging and distribution facility in London. He also volunteers his time as the chairman of the education committee for the American Cheese Society, where he stretches the boundaries and strives for excellence in artisan stewardship. Eric also started a consulting business helping cheese makers, affineurs and retailers all over the world design, troubleshoot and fine tune cheese making and affinage programs and facilities.