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Andy

Affineur of the Year Winners

The Courtyard Dairy wins Affineur of the Year

The prestigious Affineur of the Year Awards celebrate and recognise the best technical skills of cheese maturing (called affinage in France).  And this year (2026) The Courtyard Dairy’s entry was awarded first place and overall winner. Entrants are sent a series of young cheeses spanning five cheese categories, (each just a few days old) and are then able to mature them as they wish to bring out distinctive, different and first-class flavours from each cheese as it matures. The cheese categories this year were: It was a great recognition of the cheesemongers’ skills at The Courtyard Dairy that its entry took home first place and overall winner at the awards. Awarded the biggest trophy as overall champion Affineur, The Courtyard Dairy cheesemongers Simon Ferro and James Spence secured their win with their aged Quicke’s Cheddar, selected as overall champion by an esteemed judging panel of affinage experts from across the world.  Josh Windsor, head affineur at Murray’s Cheese (New York) said “The Courtyard Dairy has truly produced a tasty hybrid of two distinct styles by blending make and affinage traditions.  We are excited to see what arises from this exchange of ideas when we host the winner affineur.” Having set…
Cheese making seminar presenter

Northern Dairy Cheese School, Seminar 3: Coagulation (Rennet)

Seminar 3: Coagulation (Rennet).  14-16 Sept 2026. 2.5 Days An in depth look at how rennet can affect the end results. The objective is to discuss a bit more the role of rennet (specifically ‘set-times’) within the make and how it then affects moisture content and the rest of the make.  We’ll experimenting with Camembert, a traditional British territorial, and a thermophilic soft cheese, and looking at how changing the rennet set time affects the moisture contents, end cheese and recipe. (There’ll be some touching upon other aspects of rennet too). Using this knowledge, day 2 features a cheesemaking day where you will make cheese (recipe chosen by the group) altering the rennet (varying potentially type, quantity, hardening times, temp, pH) to see if you can manage the process and get your desired results. Cost to attend: £250*. Only 10 places available. (Attendees must have previous cheesemaking experience – please get in touch if you want to discuss this). Detail: The seminar is designed for cheesemakers to discuss rennet usage and how it affects moisture content, timing of drainage (as well as potentially flavour) by tasting through identical cheeses made with different hardening times and comparing benchtop results. The plan…
Level 1 Academy of Cheese Course

Cheese Tasting Events and Courses at The Courtyard Dairy 2026

These events encompass different formats, from talks with the cheese makers (such as Sam Holden of Hafod Cheddar and Graham Kirkham of Kirkham’s Lancashire), to presentations on specific cheeses, the history of British cheese, cheese and wine matching, and making cheese.  Events take place in our bespoke underground cheese-maturing cellar (they can also be booked for private events or in your own home!) Upcoming events at The Courtyard Dairy Sat 16th May 2026: Brand New British Cheeses. 7pm (1 – 1.5 hours) Taste 6 brand new cheeses on the British cheese scene with this tutored tasting, guided by award-winning cheesemonger Andy Swinscoe. £22, 7pm. (optional drinks pairing available +£14) Fri 24th April: | Level 1 Academy of Cheese Certification. 9.30am-4.30pm (FULL DAY) The Level One Academy of Cheese Associate Certification course by Cheesemonger Ferro. This accredited course will give you a greater understanding and appreciation of cheese. Delivered over one full day, the price includes 12 cheeses to taste, Academy of Cheese Delegate’s Study Pack and access to the online Learning Road & Exam, refreshments and lunch from Ambry Bakery. £220 Sat 11th July 2026: France v. Britain. 7pm (1 – 1.5 hours) Led by World Cheese Awards judge, Simon Ferro, compare…
Fondue Cheese Recipe

Making the perfect Fondue

Its name deriving from the French word ‘fondre’ (to melt), this dish is made throughout the Alps but is quintessentially a Swiss dish. It is said to have originated in the 18th century to use up old, drier, hard bits of cheese and stale bread. Fondue works best with continental-style hard cheeses that are supple and springy such as Gruyère, Comté or Beaufort. In the UK you could replace these with an Ogleshield/Summerfield mix. You don’t need a fondue pot and prongs, although it’s useful – a saucepan and forks will suffice! Ingredients (serves 2) 300g grated cheese 1 teaspoon cornflour 150ml white wine Crusty bread cut into chunks Cornichons/pickled onions to serve Optional: garlic, kirsch [cherry brandy] Method Mix the cornflour and kirsch through the grated cheese. Crush the garlic clove and rub around the inside of the fondue pan. Add the wine to the fondue pan and bring to a gentle simmer. Gradually add the cheese and cornflour mix, stirring constantly to avoid it forming lumps. Once all the cheese has melted, sprinkle with ground pepper (and nutmeg, to taste) then serve in the fondue pot Dip chunks of bread in the cheese until coated, then enjoy! Making…
Alternative cheeses to use in tartiflette

Tartiflette – Recipe & Alternatives to Reblochon

Tartiflette was only invented in the 1980s! Amidst declining Reblochon cheese sales, the ‘Syndicat of Reblochon’ developed and marketed this dish, adapting a local peasant recipe ‘Péla’ for melted cheese, bacon and potatoes. Ingredients (per person) 250g thickly-sliced potatoes 100g diced smoked bacon 60ml crème fraiche 150g Reblochon 1 small chopped onion 1 garlic clove Method Par-boil the potatoes for 15 minutes, then drain. Melt a knob of butter in a pan and fry the bacon with the onion and garlic. Season with salt and pepper. In a baking dish, layer the onion and bacon mix alternatively with the potatoes, dolloping the crème fraiche on the top. Place the cheese, ideally cut in half through the middle, on the very top, rind side up so the rind can brown and crisp as it bakes. Bake until potatoes are cooked (15-20 minutes at 200°C). Can’t get hold of Reblochon? If you cannot find Reblochon or you want to try a British alternative cheese each of the below will work to replace it, all have a similar methodology in making and maturing to Reblochon so will work if you replace it ‘like for like’ in the Tartiflette recipe: Rollright, Winslade, Ogleshield, Ashcombe….
Historic photo of Wensleydale Cheese

Where is Wensleydale Cheese from?

Originating from the Yorkshire Dales, Wensleydale cheese took its name from the district where it was mostly traded and sold (Wensleydale), thanks to that dales position: on a major trading route through the region, and aided by its later links to the national railway (at Leyburn). But Wensleydale cheese was made not only in Wensleydale, but also the neighbouring Yorkshire Dales (Nidderdale, Garsdale, Wharfedale, Swaledale, Ribblesdale, Dentdale, Malhamdale, Coverdale … etc.). So, although the Wensleydale name comes from that particular dale where it was bought and sold, the cheese itself could be any of the cheeses, with sub varieties made throughout that whole region. As all these areas were subject to the same local and historic influences and traditions. Wensleydale was, and is basically a hodgepodge of those Yorkshire Dales regional cheeses…. If you want to learn more about Wensleydale Cheese, this fascinating book explores it in depth >   Find out more fascinating facts about cheese – simply sign up to The Courtyard Dairy monthly newsletter for regular  exciting offers and interesting info. from the cheese-world.  Sign up here.
French and Swiss Vacherin Mont d’Or

The difference between French and Swiss Vacherin Mont d’Or

The Mont d’Or is an impressive mountain that spans the French/Swiss border in the Jura Mountains, with a gentle incline on the French side and a steep cliff on the Swiss. When the cliff gets lit by the setting sun it glows with a golden colour, hence the name Mont d’Or (mountain of gold). Made either side of this mountain is one of the world’s most famous seasonal cheeses: Vacherin Mont d’Or, only available from early autumn to late winter. Traditionally this soft, decadent, rich cheese is made only in the winter, after the cows come down the mountain from their summer pastures, and as the production of Comté and Gruyère ceases. The Comté and Gruyère cheese-makers then switch to making the luscious, creamy Vacherin Mont d’Or. To find out more about the history of Vacherin Mont d’Or cheese and why it is made seasonally, click here > There are 11 producers of Vacherin Mont d’Or on the Swiss side of the mountain and 10 on the French. All have a responsible attitude towards ensuring quality, and strict regulations to follow to ensure their cheese is able to be classified as Mont d’Or. But although both the French and the…
Cheese making seminar presenter

Northern Dairy Starter Seminar 2025 – A Roundup

The slides of the seminar are available for all at:  Seminar Slides The slides on the background/history of starter culture: Starter Cultures The more detailed minutes of the seminar and findings/discussion if you want to know more have been recorded at: Minutes This year’s Northern Dairy Cheese Seminar’s held at The Courtyard Dairy was commissioned investigate ‘Starter Culture’. 14 cheesemakers got together from around the UK at The Courtyard Dairy for a seminar to investigate how starter choice and usage can affect the cheese. Background Starter cultures are a unique mix of bacteria designed to ferment milk [turning the lactose in milk into lactic acid]; a key part of the cheesemaking process – helping preserve the cheese, drain out the moisture and influencing end flavour.  Since the 1900s bacteria for cheesemaking have largely been cultivated in aseptic techniques by laboratories.   They are then purchased by cheesemakers and added in to kick start the process of making cheese (hence the name ‘starter’) – but there are many strains, types, brands and varieties. This seminar was developed to explore how these cultures impact cheesemaking: what affect they have on flavour and texture; and how we can control and use them to our…
Food Season 2025 Awards

Andy win’s British Library ‘Food Hero Award 2025’

Andy Swinscoe of The Courtyard Dairy is crowned as the British Library’s inaugural Food Hero at the 2025 British Library Food Season Awards The British Library Food Season is known for championing the most exciting voices and ideas in food writing, history, politics and culture. Top of the bill for 2025 is the brand-new Food Hero Award. A shortlist of just eight “outstanding” Food Heroes had been chosen by the Food Season team and key individuals in the world of food, stating “Each of those people has had an outstanding positive impact on the food we eat, food culture or our understanding of food.” Andy, cheesemonger and co-owner of Settle’s renowned The Courtyard Dairy, was awarded the honour of being selected from the shortlist to win and be the very first British Library Food Season Food Hero. “It came as a complete surprise to be chosen as Food Hero,” he said, “Especially because the calibre of the entries was outstanding. This award is a true honour to receive.” The British Library had chosen Andy for the shortlist they said because he is “one of the most knowledgeable, engaging and proactive experts in his area. A successful cheesemonger, he has built…
history of wensleydale cheese

A brief history of Wensleydale cheese

Below follows an abridged history of Wensleydale cheese, for full detailed history of Wensleydale cheese you’ll want to get your hands on the limited edition book: “Some notes on Wensleydale Cheese (1000AD – 2024)” Ancient times. Cheesemaking has been in the Dales for 1000s of years, often associated with the establishment of monasteries after William the Conquerors invasion. However there was cheesemaking in the region prior to that, with Roman cheesemaking moulds and evidence found in archaeological digs throughout the Dales (notably at Bainbridge Roman Fort). Monastic Influence. There is no doubt that the monasteries in the Yorkshire Dales framed the landscape we see today, taking control of land management and agricultural techniques – many of the dry stonewalls still in use will have been established by monks. With lay brothers to make cheese, and cheesemaking expertise from visiting French abbots; there is many historical ledger records of cheese sales from the famous abbey of Jervaulx, Fountains and Bolton. Although the cheese was probably quite unlike anything we would taste today. Some cows’ milk was used; but sheep’s milk would dominate (primarily led by the wool trade), until the 17th century – when cow dairying began to take over. With…
wensleydale cheese project

The Wensleydale Cheese Project

“The real Wensleydale died during the War, murdered by a pinstripe power … … what a cheese it was, creamy and moist and white with a totally unique flavour”. [Famous Dalesman and iconic Yorkshire cheesemaker Kit Calvert] Introduction The renowned British territorial cheese, Wensleydale, has changed monumentally over the last century. Dying out as a farmhouse cheese in the 1950s the recipe evolved to be more efficient, stable, fast maturing and economic to produce. It became quite a different beast: the crumbly, tart, dry cheese you would associate with the modern-day Wensleydale cheese, that you will find in supermarkets today. In the late 2010s, as part of a general trend for revival of artisan produce and farm cheesemaking, The Courtyard Dairy, and several local farmers in the Yorkshire Dales looked to reverse that trend. Taking influence from old pre-war recipes and notes, scraps of paper and faded photos, they looked to recreate this iconic cheese and construct a new chapter for farmhouse Wensleydale cheese. Trying to piece together knowledge, recipes, and thoughts to establish how Wensleydale used to be made was a challenge. From these same influences three producers eventually developed their own example of Wensleydale: Curlew Dairy, Whin Yeats…
Cheese making seminar presenter

Northern Dairy Cheese School, Seminar 2: Starter Culture

Seminar 2: Starter Culture.  8-10 Sept 2025. 2.5 Days An in depth look at how the starter culture you add affects the end results. The objective is to discuss a bit more the role of starters within the make and final flavour/texture and how different starters can affect that so you can improve your cheesemaking. The exact same recipe will be made with four different starter strains and their differences observed: how they grow and acidify (bench top), how this affected the cheesemaking, and how they affected the flavour in the final product.  With input from Barbers Maryland Cultures and Standa Cultures we will discuss how better to manage starter and what affect it is having on our end cheese.  Using this knowledge, day 2 features a cheesemaking day where you will make cheese (recipe to your choice) altering the starter (varying potentially type, quantity, low/high activity or using a wild starter) to see if you can manage the process and get your desired results. Cost to attend: £250*. Only 10 places available. (Attendees must have previous cheesemaking experience – please get in touch if you want to discuss this). Detail: The seminar is designed for cheesemakers to discuss starter usage and how…