Learn About Cheese


Why is ash used in cheesemaking

Why is ash used in cheese-making?

Ever wondered about the pale grey dusting of ash on the outside of a goats cheese?  Or the thin wavy layer of black ash round running through the heart of…

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Leek and Sparkenhoe Blue pasties – food writer Angus D. Birditt’s recipe

Food writer Angus D. Birditt‘s favourite recipe for cooking cheese is these Leek and Sparkenhoe Blue pasties, taken from his fabulous: ‘A Portrait of British Cheese (Quadrille Publishing)’. “I love…

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An interview with renowned food journalist Dan Saladino

Producer and presenter of BBC Radio 4’s Food Programme for over 15 years, Dan has become a key figure on the British food scene, shining a light on numerous stories…

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Corn on the cob with St James cheese – cheesemaker Martin Gott’s recipe

Cheese-maker Martin Gott shares his favourite way to cook/eat his St James cheese, “It may be simple, but trust me it’s grand as owt!” Ingredients 2 corn on the cob…

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An interview with Angus D. Birditt: food writer, photographer & researcher

Having written and worked for numerous food and farming organisations (the Sustainable Food Trust, Farms to Feed Us, Pipers Farm, Pasture for Life…) Angus D. Birditt founded the award-winning platform…

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Rollright cheese cooking

Kingstone’s Fidgety Flette – Potato, Cheese, Apple and Onion Pie

A merging of two classic dishes: Alpine Tartiflette and the Worcestershire* Fidgety Pie.  This is the Kingstone Dairy team’s favourite way to cook their iconic cheeses, bringing together the inspiration…

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Michael milking cows

The story of Cote Hill Blue – from farmers to award-winning cheese-makers

Michael loves milking cows.  So much so as soon as he hit the teenage years he was pretty much responsible for milking all of the cows on the family farm…

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Cheese Festival and Market Banner

A Celebration of Northern Farmhouse Cheese – Sunday 12th June

Sunday 12th June will see some of the finest farmhouse cheese-makers in the north come together at The Courtyard Dairy’s famous shop near Settle, to showcase the brilliance of farm…

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Why do goats cheese taste of goat?

Why do goats’ cheeses taste ‘goaty’? And why are some stronger than others?

Many people have been put off for life by tasting a really-ripe goats’ cheese – saying it is ‘like licking a goat’! But contrary to popular opinion, goats’ milk doesn’t…

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Goats Milk

What is the difference between goats’ milk (and cheese) compared to cows’ and sheep’s?

Each mammal produces slightly different milk. Although the constituents are broadly the same (water, lactose sugar, fat, protein, minerals and nutrients) the exact make up of each milk varies, depending…

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Using goats’ milk to make cheese – its history, science and challenges

Firstly lets debunk three broadly-held myths: Keeping the Billy Goat with your female goats is NOT the reason some goats’ cheeses taste ‘goatier’ than others, Goats are historic to the…

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Leeds Blue and Yorkshire Pecorino

Supplier Feature: Mario Olianas, maker of Leeds Blue and Yorkshire Pecorino

In 2001 Mario arrived from Italy into Leeds/Bradford Airport.  He spoke no English, and had just £200 in his pocket, and the promise of a friend’s floor to sleep on. …

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