The owner of Lyburn Farm, Mike Smales, has a favourite, and very simple, way to enjoy his Old Winchester cheese at a certain time of the year…   Read more by clicking the link below.

A perfect cheese, potato and onion pie as made by Paul Hollywood on his Pies & Puds series (BBC 1).  Featuring Dale End Cheddar made by Botton Creamery the rich pastry of this pie melts into its soft filling. 

Read the recipe by clicking the link below.

Cheese-maker Ben Harris of Ticklemore Cheese has a favourite way to cook his Beenleigh Blue cheese: “This recipe is one way I love to eat Beenleigh blue, although my favourite way to have our cheese is just with some biscuits and onion marmalade…”

Read more by clicking the link below.

Cheese-maker Michael Thompson of Mike’s Fancy Cheese says this is his favourite way to cook his Young Buck Blue cheese: “It’s become my staple pasta dish – try it with any greens, and if you’re feeling flush – add some asparagus when it’s in season!”

Read more by clicking the link below.

Cheese-maker Jane Stewart of St Andrews Farmhouse Cheese has a favourite way to cook Anster cheese: “Personally, I like to use Anster in a risotto. At this time of year, asparagus risotto with Anster stirred in at the end instead of Parmesan is just brilliant (I think so anyway!)”

Click here to read the recipe in full.

Cheese-maker Michael and Mary Davenport have a favourite way to cook Cote Hill Blue cheese, with the odds and ends they have left.

Read more by clicking the link below.

This recipe is one in a collection of recipes gleaned by The Courtyard Dairy from the cheese-makers themselves, detailing how they love to make amazing dishes with the odds and ends of cheese!

Cheese-maker David Clarke of Leicestershire Handmade Cheese has a favourite way to cook his creation that is Battlefield Blue.

A soft and delectable tart made from Dale End Cheddar and leeks. 

Click below to read the recipe…

Cheese-maker Sam Holden of Holden Dairy has a favourite way to cook Hafod cheese is the Hafod Homity Pie below “… or of course you could do a Hafod Welsh rarebit…”

This recipe is one in a collection of recipes gleaned by The Courtyard Dairy from the cheese-makers themselves, detailing how they love to make amazing dishes with the odds and ends of cheese!

Read more by clicking the link below.

Recreate this classic Alpine dish in your own home!  Perfect for those cold wintry nights.

Cheese-maker David Clarke of Leicestershire Handmade Cheese has a favourite way to cook his creation that is Sparkenhoe red Leicester.  Read more by clicking the link below.

Cheese-maker David Clarke of Leicestershire Handmade Cheese has a favourite way to cook his creation that is Sparkenhoe red Leicester and use up leftover mash.