If you go into any good cheese shop, you’ll often hear the cheesemongers talking about the breed of cow that produced the milk from which a cheese was made. Phrases like “they farm Dairy Shorthorn cows”, or “this Cheddar is made from milk from 65 Ayrshire cattle” can make you wonder… what difference does the breed of cow make? Interestingly, many famous European cheeses are made to rules that stipulate the exact breed that must be used to make that cheese: Comté must be from Montbéliarde or Simmental cows, Salers Tradition must come from the Salers cattle, and ‘red cow’ Parmesan (vacche rosse) is leading the way as the premium Parmesan. But why is there so much emphasis on the breed of cow, and does it really influence the quality of the cheese? Well perhaps not so much when cheese is made on an industrial level, because the variations in milk (from cow breeds and diets) will often be smoothed out when supplies are sourced from many farms. Most commercial cheese producers also standardise their milk by adjusting the butterfat/casein before production, so they always have the same quality to start from. Hence variances and influences of breed of cow…

THE UK’s Department for Dairy (UKDforD) has today released an official white paper stating that the government intends over the next five years to incentivise all UK adults to eat cheese at least once per week. 

Some pictures and comments from customers who have previously celebrated with Cheese Wedding Cakes from The Courtyard Dairy.

(part 2)

A selection of pictures and comments from customers who have previously celebrated with Cheese Wedding Cakes from The Courtyard Dairy

Some pictures, decoration ideas and comments from customers who have previously celebrated with Cheese Wedding Cake Towers from The Courtyard Dairy.

(part 4)

An exclusive cheese tasting and an opportunity to discover the story behind Young Buck – directly from the man who makes it.

How does the blue veining come about – is it mould?  And how does it get in the cheese?

Find out all the answers here from the history of blue cheese to the science behind how it works to give that characteristic flavour. 

Have you ever wondered why some cheeses, like Cheshire, Red Leicester and Shropshire Blue, have such a dark red/orangey hue?  And did you wonder “Is it natural?”

An interview with Sam Holden; cheese-maker of the fabulous Hafod cheese! Find out what Sam loves on the food scene, the ethos for his business and his recommendations on the best places to eat and shop for food!

Ever wondered why some cheeses really stink?  And what is a ‘washed-rind’ cheese?  Find out here…

An interview with Stacey Hedges; cheese-maker of the fabulous Tunworth and Winslade cheeses! Find out what Stacey loves on the food scene, her ethos for her business and her recommendations on the best places to eat and shop for food!