Learn About Cheese
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…
What’s the best cheese to cook with? – The science behind choosing the right cheese for your dish.
“Cheese is an ingredient that has so much to offer in flavour, texture and versatility.” Chef Michel Roux Snr Cheese is an ingredient that can transform and elevate almost any…
Cheese and Beer Matching – by John Kelly of Kirkstall Brewery
How do you match beers with cheese? Does it really work? And is beer as good as, or better than, wine or port with cheese? There are certainly particular styles…
Cheese Carving
In order to keep staff entertained during the Coronavirus pandemic, The Courtyard Dairy found some old ‘rejected’ cheeses (flavour profile was not good at all!) and challenged the staff to…
Chorizo Raclette Gratin
Serves 4 Ingredients 1 large onion, sliced 1 clove garlic Leaves from a large sprig thyme 12 new potatoes, cooked and sliced into rounds (5mm) 18 slices chorizo (3mm) 12…
A visit to Stonebeck cheese – by chief cheesemonger Anna!
In October 2020 chief cheesemonger Anna went to visit Stonebeck cheese. Here she recounts her journey and explains what helps make the cheese so special. A few of the Courtyard…
Cheese and Wine Matching – by Head Sommelier Ben Robinson of Moor Hall Restaurant with Rooms
What should I be drinking with my cheese? It’s the age-old question whenever the cheese board is pulled out… Well, with two Michelin stars, five AA Rosettes and many other…
A big heartfelt thank you from the cheese-makers
When you buy farmhouse cheese you are supporting the farmer and his/her family. Shown below are just a few of the families and individuals you have supported and are continuing…
Six reasons why we all should support British farmhouse cheese.
Farmhouse cheese is tasty – raw milk, heritage breeds, traditional grasses, pasture feeding, and slow, ancient cheese-making techniques quite simply make for unbeatable flavour. Continuing support of farm-made cheese is…