Yorkshire Curd Tart with rhubarb, hibiscus and rose (by Ambry Bakery)

Yorkshire Curd Tarts – they used to be seasonal!

6th June 2025

Today (Whitsun) used to be the day of the year to eat Yorkshire Curd Tarts. Historically, Yorkshire Curd Tarts were a seasonal product and were eaten at Whitsun (49 days after Easter), especially during the local feasts and fairs that were held on this day. And there is a reason why they were made just for this time of year at the end of Spring… Traditionally in the Yorkshire Dales, cows were farmed seasonally and would only be calved in the spring so as to produce milk over the spring summer and early autumn (people didn’t enjoy year-round milk in those days). Calving late spring was ideal because the days were getting warmer and the grass needed to feed the cows and calves was starting to grow again. Traditional ‘turnout day’ in the upper dales, when the cows were released out to grass, is around 15th May. But at this time of year these newly-calved cows wouldn’t produce the best quality milk needed for making cheese or butter. Historically the cows’ feed at this time would often have been supplemented by the poor quality tail-end of last year’s hay – leading to inferior milk. The milk would also have lots…

Cooking with Cheddar as an ingredient (with chef Tommy Banks)

25th April 2021

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 to melt and cook with, and to test out some new recipes with this old classic ingredient. Browse The Courtyard Dairy’s range of traditional farmhouse Cheddars here > Find out more fascinating facts about cheese – simply sign up to The Courtyard Dairy monthly newsletter for regular exciting offers and interesting info. from the cheese-world. Sign up here.

Cheese Scone Recipe – Courtyard Dairy Café

21st April 2021

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 powder added 200g butter Pinch of salt 250g good quality Cheddar (grated) – for best results try Hafod. Pinch Mustard powder (optional, to taste) Teaspoon of cayenne pepper 2 large eggs 150ml milk Method Rub the flour and butter together into a breadcrumb texture. Add the salt and mustard powder, if using, and the grated Cheddar. Mix the eggs and milk together and add to your dry mix. Add carefully – you may not need the whole of the egg mix, or you may need to add an extra splash of milk, to form a good dough texture. Roll out the dough to half an inch thickness, then cut into rounds. Brush each round with a little milk. Sprinkle with a little more cheese if you wish. Place on a greased baking tray and cook for 12 to 15 minutes at 180C/medium oven. These are lovely served with butter and an extra slice of cheese!

What’s the best cheese to cook with? – The science behind choosing the right cheese for your dish.

21st April 2021

“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 meal: it can be used simply to season a dish, or as an ingredient in its own right in classic cookery such as gratins, soufflés, fondues, omelettes, and even the humble yet magnificent cheese on toast. But it’s not all plain sailing, with issues such as oil pooling on dishes, cheeses that just won’t melt, split cheese sauces and too much greasiness. Choosing the right cheese for the job (and not heating it too fast!) can alleviate these issues. Not all cheeses are equal, and cooking with cheese involves a balance of moisture, acidity and the solid elements within the cheese (fat, protein and calcium). Getting the balance right means you’ve chosen the right cheese for your dish. If you want a good ‘melter’, a good rule of thumb is to choose a smooth-textured cheese, not crumbly or squeaky, that is easily sliced at room temperature. When you heat cheese two things start to happen: the fat within the cheese starts to soften and become liquid and the protein and…

Darling blue, pear and caramelised walnut salad – cheesemaker Maggie Maxwell’s recipe

10th February 2017

Cheese-maker Maggie Maxwell of ‘Doddington Dairy’ a favourite way to cook her Darling Blue cheese: Ingredients 2 pears, peeled 100g Darling Blue, in small (15mm) cubes 100g walnut halves 3 tbsp runny honey 2 tsp Golden Syrup Sea salt Salad leaves (herb salad bags work well) Salad dressing (3 tbsp olive oil and 1 tbsp balsamic vinegar whisked) Recipe Mix walnuts with 2 tbsp honey and the Golden Syrup (warm the syrup and honey first to make it a little easier) and a sprinkle of sea salt. Bake on a greaseproof paper-line baking tray at 190C for eight minutes, then take it out and leave to cool. When cool, break up into individual nuts. Cut each pear into six wedges, removing the core. Brush with the remaining honey and a pinch of sea salt. Place on baking tray and bake at 180C for ten minutes. Toss together the salad leaves, baked pears, Darling Blue, walnuts. Drizzle with the dressing. Andy and Kathy’s comment: This is so delicious you don’t want the meal to end.

Baked St Jude cheese recipe – cheese-maker Julie Cheyney’s favourite

24th March 2015

Cheese-maker Julie Cheyney of White Wood Cheese has a favourite way to cook her St Jude Cheese: “This recipe is It’s incredibly simple and it’s gorgeous…”