Learn About Cheese
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…
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…
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…
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…
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…
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…
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…
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. …
Cooking with Cheddar as an ingredient (with chef Tommy Banks)
Join Michelin-starred chef Tommy Banks and award-winning cheesemonger The Courtyard Dairy as they guide you through Cheddar, why it cooks so well, what to look for in selecting a cheese…
Cheddar Cheese Rarebit Recipe
The best-selling dish at the Courtyard Dairy Café, here is Kathy’s tried and tested recipe. Makes four slices Ingredients 50g butter 50g flour 1 teaspoon mustard powder 1 teaspoon cayenne…
Cheddar and Beer Fondue Recipe
This dish became a much-loved favourite at The Courtyard Dairy Café. Serves 2 Ingredients 200g grated Cheddar (for best results use a good strong Cheddar like St Andrew’s) 200ml beer…
Cheese Scone Recipe – Courtyard Dairy Café
Kathy’s recipe from the Courtyard Dairy Café’s excellent cheese scones – if in doubt, add more cheese! Makes approx 12 scones Ingredients 450g self-raising flour, with 1 teaspoon of baking…