This five-minute video tells the story of Anster Cheese, and the background to Falside farm where Jane Stewart makes Anster and St Andrews Cheddar

Andy visits St Andrews Farmhouse Cheese; the last remaining producer of farm cheese is Fife, find out what makes their cheese (Anster) taste so special and how they got into making this mighty-fine cheese.

This five-minute video tells the story of Hafod cheese, from the very beginning of the Sam and Rachel Holden’s journey into cheese making to how the cheese is made now.

The backbone of any cheese-shop in the UK is a great Cheddar cheese.  Keen’s Cheddar, made in Somerset by the same family since 1899, is one of the best. 

Read the story of their Cheddar and five-generations of cheesemaking here.

Bungay is a long way from North Yorkshire.  But in the pursuit of good cheese, The Courtyard Dairy’s cheesemongers will travel to the ends of the earth so it was with some excitement Andy and Kathy set off to the deepest Suffolk to visit one of Britain’s newest and most promising cheese makers.

Read more by clicking below.

Learn more about Bleu de Termignon from this documented visit to one of the last three producers.  Making by hand on a small chalet at 2000m high in the Alps, farmer Catherine’s Richard’s method of cheesemaking is ancient, unique and very special.

Read more about what makes this cheese so special by clicking the link below.

This five-minute video tells the story of Baron Bigod cheese, from the very beginning of the Crickmore’s journey into cheese making to how the cheese is made now.

Dorstone goats cheese is a regular favourite of cheesemongers across the UK.  But what makes Dorstone so special – find out it’s story, history and how Charlie Westhead’s excellent cheesemaking techniques help to create this outstanding cheese…

Last month Andy took all the staff out to visit The Courtyard Dairy’s favourite cheesemaker: Botton Village Creamery.  Their cheeses are great, and their story is extra special, here is cheesemonger Deb’s story of that very visit:

Last month cheesemonger Deb went off to visit The Courtyard Dairy’s favourite cheesemaker: Botton Village Creamery.  Their cheeses are great, and their story is extra special – read about Deb’s account of it here.  For those cheesy geeks below is the how they made the Dale End Cheddar that day:

Last month we sent Pamela Curran, cheesemonger in training, to see how Sparkenhoe red Leciester Cheese is made.  The Clarke’s are the only-remaining makers of unpasteurised farmhouse red Leicester cheese in the world.  Here is her story…

The morning of Thursday 17th April had finally arrived.  My colleague, Pam, and I, were being taken on an amazing educational “day out” by Andy and Kathy, owners of award-winning The Courtyard Dairy.

Here tells this story of Deb’s visit to the infamous Mrs Kirkham’s Lancashire Cheese at Goosnargh – how Deb got involved making the cheese and the history of Kirkham’s Lancashire.