Learn About Cheese
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…
Supporting ‘Send A Cow’ – helping feed Africa through dairy cows….
Cheese shop The Courtyard Dairy near Settle has teamed up with the charity ‘Send a Cow’ to celebrate ‘Februdairy’. For every new three-month subscription to The Courtyard Dairy’s popular monthly…
Can I eat the mould on my cheese? Mould on Cheese – your questions answered.
After years of buying food that has been processed, neatly wrapped, sealed, and is bright and clean, people have become afraid of mould. But cheese and mould have been best…
40p in every £1 stays within 40 miles – Where your money goes when you spend with The Courtyard Dairy.
After seeing a diagram produced by an American farmstead cheese-maker showing how much of their turnover went back into their community I thought we’d do a similar analysis at The…
Summer Field Alpine pesto, served with courgette stalk pasta, by Tommy Banks, The Black Swan at Oldstead
Tommy Banks, from The Black Swan at Oldstead, featured this recipe on Saturday Kitchen using home-grown courgette stalks and Summer Field cheese. Serves 2 Ingredients 6 courgette stalks approx. 50cm…
Tomato consommé with Hebden Goat cheese gnocchi by Tom Parker, The White Swan at Fence
Tom Parker, head-chef and joint owner of Michelin-starred White Swan at Fence, uses Hebden Goat cheese and season-fresh tomatoes in this amazing dish. Serves 5 Ingredients: Consommé 20 ripe tomatoes…
Fellstone and Mushroom Eggy Bread, by Oli Martin, Hipping Hall Head Chef, and Professional Masterchef finalist
Oli Martin, head-chef of the three AA-rosette Hipping Hall hotel, and 2018 Professional Masterchef finalist, uses Fellstone cheese in this fabulous dish, which, when he presented it as his signature…
An interview with Tom & Clare Noblet of Whin Yeats Dairy (Fellstone Cheese)
Farmer and cheese-makers, Tom and Clare Noblet make Fellstone cheese on their farm near Kirkby Lonsdale in Cumbria. Andy interviewed them to find out what makes these fantastic cheese-makers tick….
An Interview with Rose Grimond, owner of Nettlebed Creamery
Cheese-maker, Rose Grimond makes Bix, Witheridge and Highmoor on their farm near Henley-on-Thames in Oxfordshire. Andy interviewed Rose to find out what makes this fantastic cheese-maker tick. Give a brief…
Why is salt added as an ingredient when making cheese? Well, it’s not just for flavour!
Salt is very important in cheesemaking, for as well as helping add to the flavour of cheese, it also controls the bacteria that grow inside the cheese, helps with texture…
What is the difference between Single and Double Gloucester?
There are many opinions and different views on what makes a true Single or Double Gloucester and how they vary as cheeses. The height, the weight, the richness, the age…