Learn About Cheese

Listen to Andy from speaking on the resurgence of farmhouse raw milk Wensleydale cheese: an iconic traditional British cheese that had disappeared into the annals of history. Video by Angus…

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Northern Dairy Cheese School

Northern Dairy Cheese School is a series of seminars to increase technical knowledge and understanding for current and future cheesemakers, through hands-on cheese-making sessions. The school’s core objectives are: Spreading & Building…

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Sam Ben Spence Yoredale Cheese

An interview with Sam & Ben Spence of Yoredale Cheese (Curlew Dairy)

Farmer and cheese-makers, Sam & Ben spence make Yoredale cheese in Wensley, North Yorkshire. Andy interviewed them to find out what makes these fantastic cheese-makers tick. Give a brief synopsis…

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Why is ash used in cheesemaking

Why is ash used in cheese-making?

Ever wondered about the pale grey dusting of ash on the outside of a goats cheese?  Or the thin wavy layer of black ash round running through the heart of…

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Leek and Sparkenhoe Blue pasties – food writer Angus D. Birditt’s recipe

Food writer Angus D. Birditt‘s favourite recipe for cooking cheese is these Leek and Sparkenhoe Blue pasties, taken from his fabulous: ‘A Portrait of British Cheese (Quadrille Publishing)’. “I love…

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An interview with renowned food journalist Dan Saladino

Producer and presenter of BBC Radio 4’s Food Programme for over 15 years, Dan has become a key figure on the British food scene, shining a light on numerous stories…

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Corn on the cob with St James cheese – cheesemaker Martin Gott’s recipe

Cheese-maker Martin Gott shares his favourite way to cook/eat his St James cheese, “It may be simple, but trust me it’s grand as owt!” Ingredients 2 corn on the cob…

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An interview with Angus D. Birditt: food writer, photographer & researcher

Having written and worked for numerous food and farming organisations (the Sustainable Food Trust, Farms to Feed Us, Pipers Farm, Pasture for Life…) Angus D. Birditt founded the award-winning platform…

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Rollright cheese cooking

Kingstone’s Fidgety Flette – Potato, Cheese, Apple and Onion Pie

A merging of two classic dishes: Alpine Tartiflette and the Worcestershire* Fidgety Pie.  This is the Kingstone Dairy team’s favourite way to cook their iconic cheeses, bringing together the inspiration…

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Michael milking cows

The story of Cote Hill Blue – from farmers to award-winning cheese-makers

Michael loves milking cows.  So much so as soon as he hit the teenage years he was pretty much responsible for milking all of the cows on the family farm…

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Why do goats cheese taste of goat?

Why do goats’ cheeses taste ‘goaty’? And why are some stronger than others?

Many people have been put off for life by tasting a really-ripe goats’ cheese – saying it is ‘like licking a goat’! But contrary to popular opinion, goats’ milk doesn’t…

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Goats Milk

What is the difference between goats’ milk (and cheese) compared to cows’ and sheep’s?

Each mammal produces slightly different milk. Although the constituents are broadly the same (water, lactose sugar, fat, protein, minerals and nutrients) the exact make up of each milk varies, depending…

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Using goats’ milk to make cheese – its history, science and challenges

Firstly lets debunk three broadly-held myths: Keeping the Billy Goat with your female goats is NOT the reason some goats’ cheeses taste ‘goatier’ than others, Goats are historic to the…

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Leeds Blue and Yorkshire Pecorino

Supplier Feature: Mario Olianas, maker of Leeds Blue and Yorkshire Pecorino

In 2001 Mario arrived from Italy into Leeds/Bradford Airport.  He spoke no English, and had just £200 in his pocket, and the promise of a friend’s floor to sleep on. …

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The science of cooking with Cheddar

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

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…

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Cheese Rarebit Recipe

Cheddar Cheese Rarebit Recipe

The best-selling dish at the Courtyard Dairy Café, here is Kathy’s tried and tested recipe. Makes four slices Ingredients 50g butter 50g flour 1 teaspoon mustard powder 1 teaspoon cayenne…

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Cheddar Beer Fondue Pot

Cheddar and Beer Fondue Recipe

This dish became a much-loved favourite at The Courtyard Dairy Café. Serves 2 Ingredients 200g grated Cheddar (for best results use a good strong Cheddar like St Andrew’s) 200ml beer…

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Cheese Scone Recipe – Courtyard Dairy Café

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…

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Best Cheese to cook with

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

“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…

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Matching Beer and Cheeae

Cheese and Beer Matching – by John Kelly of Kirkstall Brewery

How do you match beers with cheese? Does it really work? And is beer as good as, or better than, wine or port with cheese? There are certainly particular styles…

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Cheese carving model

Cheese Carving

In order to keep staff entertained during the Coronavirus pandemic, The Courtyard Dairy found some old ‘rejected’ cheeses (flavour profile was not good at all!) and challenged the staff to…

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Chorizo Raclette Recipe

Chorizo Raclette Gratin

Serves 4 Ingredients 1 large onion, sliced 1 clove garlic Leaves from a large sprig thyme 12 new potatoes, cooked and sliced into rounds (5mm) 18 slices chorizo (3mm) 12…

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A visit to Stonebeck cheese – by chief cheesemonger Anna!

In October 2020 chief cheesemonger Anna went to visit Stonebeck cheese.  Here she recounts her journey and explains what helps make the cheese so special. A few of the Courtyard…

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Matching wine to cheese

Cheese and Wine Matching – by Head Sommelier Ben Robinson of Moor Hall Restaurant with Rooms

What should I be drinking with my cheese?  It’s the age-old question whenever the cheese board is pulled out… Well, with two Michelin stars, five AA Rosettes and many other…

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Cheesemkaers say thank you

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…

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Farm Made Raw Milk Cheese

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…

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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…

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Can you eat mould on cheese

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…

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Shopping Local Economic Impact

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…

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Tommy Banks Saturday Kitchen Cheese Recipe Botton

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…

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Hebden Goat Cheese Recipe

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…

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Fellstone Cheese Recipe

Fellstone and Mushroom Eggy Bread, by Oli Martin, 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…

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Whin Yeats Fellstone Cheese

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….

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Nettlebed Cheese - Rose Grimond

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…

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Salt Cheese Flavour Preservative Reduce Low

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…

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Difference Between Single and Double Gloucester

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…

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Michael Wilson head-chef of Midland Hotel recipe

Truffle Gnocchi with Old Winchester Cheese (by Midland Hotel head-chef Michael Wilson)

Michael Wilson, head-chef of The Midland Hotel at Morecambe, uses Old Winchester in fabulous Italian-inspired dish. Try his recipe below. Serves four Ingredients 1kg Desire potatoes Rock salt 225g pasta…

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St James Cheese Recipe

Buckwheat Crumpet, St James, ramson oil and truffle (by Heft chef-owner Kevin Tickle)

Kevin Tickle, chef-owner of Heft in Cumbria, uses St James in this newly-created spring dish. Try his recipe below. Makes about 8 crumpets, enough for eight people as a starter…

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Baron Bigod Black Swan Oldstead Cheese recipe

Jerusalem artichoke with Baron Bigod custard (by Roots head-chef Will Lockwood)

Will Lookwood, head chef of renowned Michelin-starred Roots (part of The Black Swan at Oldstead group) has created a fabulous dish using Jerusalem artichokes and Baron Bigod Brie. You can…

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Red Leicester Souffle Recipe

Twice baked Sparkenhoe Red Leicester soufflé (by Le Caveau head-chef Mark Byron)

Mark Byron, chef-owner Le Caveau, Skipton, uses one of his favourite cheeses, Sparkenhoe Red Leicester, on his menu to create these fabulous twice-baked soufflés. You can recreate his dish by…

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Complete list of cheeses stocked at The Courtyard Dairy

Listed below are all the cheeses normally available from The Courtyard Dairy cheese shop.  Other ‘guest’ cheeses are occasionally available that may not appear online – please phone Andy on…

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St Andrews Cheddar Cheese Recipe

St Andrews Cheddar, haggis and bacon potato-cake (by Le Caveau head-chef Mark Byron)

Mark Byron, chef-owner of Le Caveau, Skipton, gives the secret recipe to his Cheddar, haggis and bacon filled potato-cakes that feature regularly on his menu. Makes four potato cakes, enough…

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Courtyard Dairy Radio Times BBC 2

The Courtyard Dairy features on BBC2’s ‘Made in Britain’ series

Keen-eyed readers of the Radio Times for 1-7 December will have seen that ‘master cheesemonger’ Andy Swinscoe of The Courtyard Dairy was called in to assist with the latest episode…

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Best Cheese-Making Books

The best cheese-making books

There are thousands of cheese-making books out there. And they all vary. Some are uncomplicated and easy to use, others go into great detail. Over the years at The Courtyard…

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Buy Cheesemaking Kit

Where to buy cheese-making equipment in the UK

The rapid growth of farmhouse and small-scale artisan cheese-making in the UK has seen a matching growth of suppliers of cheese-making equipment, starter cultures, moulds and bacteria, keen to supply…

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Doddington Cheese

Farmer, ice-cream maker and cheese producer – read about a visit to Doddington Dairy to meet real pioneers of cheese making and farm diversification…

Nestled on the border between England and Scotland, Doddington Farm is almost as far north in England as you can get. And allegiances up here are mixed; indeed the Maxwell…

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Crunchy Crystals in Cheese

What are the crunchy crystals found in hard cheese?

Well, if you thought it was salt, you’d be wrong! We do know what causes the crystalline white deposits found within hard cheeses. It isn’t common salt, and in fact…

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Hafod Cheese Nick Millard

Farming at Hafod Cheese – a year in review, as told by herdsman Nick Millard

The farm began 2017 under a substantial cloud of bovine Tuberculosis (bTB). Unfortunately we had a quite terrible test result just before Christmas 2016 and were counting down the days…

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Natural Cheese-making

Natural cheese-making and making your own lactic acid ‘starter culture’: is it the panacea of farmhouse cheese-making?

What is natural cheese-making? Natural cheese-making essentially involves cheese-makers making their own starter cultures rather than buying-in commercial starter cultures to make cheese.  But it is difficult to do, and…

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Starter Culture Added To Cheese

What is starter culture for cheese and what does it do?

The term ‘starter culture’ is used to describe bacteria specially grown to ‘start’ the transformation of milk into cheese. A starter culture is used in the making of the vast…

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Cais na Tire cheese recipe

Creamy Cais Na Tire Pasta Carbonara – cheesemaker Barry Cahalan’s recipe

Follow Cais na Tire cheesemaker Barry Cahalan’s recipe for making his favourite dish using his cheese: Serves three Ingredients 220g pasta (penne or tagliatelle), uncooked 170 g pancetta or streaky…

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Barry Graham Loch Arthur Cheese

Cheese Chats Episode 4: Barry Graham on the revival of British Farmhouse cheeses

An in-depth video interview with Barry Graham, who was at the forefront of the raw-cheese British cheese-making revival in the 1980’s. Starting with just four Ayrshire cows and a parcel…

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Barry Graham Loch Athur Cheese

Barry Graham of Loch Arthur – one of the pioneers of the British Cheese revival

Farmhouse British cheese has seen an enormous revival in recent years with brand new Bries, blues and brilliant bloomy goats’ cheeses. But things were not always thus; for many years…

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Martin Gott St James Cheese

Cheese Chats Episode 3: Martin Gott on ‘Natural’ Cheesemaking

An in-depth video interview with Martin Gott, maker of St James Cheese and one of Britain’s foremost cheese-makers. In this 50-minute podcast, Andy & Kathy of The Courtyard Dairy chat…

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Low Riggs Farm - Stonebeck Cheese

Cheese Chats Episode 2: Andrew Hattan on Upland Farming in The Dales

Andrew Hattan, of Low Riggs Farm in Nidderdale, who makes Stonebeck Cheese talks to Andy of The Courtyard Dairy.  In this hour-long podcast and video Andrew talks on his experiences…

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Graham Kirkham Lancashire Cheese

Cheese Chats Episode 1: Graham Kirkham on Tradition

Graham Kirkham talks about what tradition means to him and for his farm in this 50-minute podcast or video. This interview with Andy & Kathy explores British farmhouse cheese in…

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Sinodun Hill Goats Cheese Recipe

Sinodun Hill with roast vegetables – cheesemaker Norton & Yarrow’s recipe

Cheese-maker Fraser Norton of ‘Norton & Yarrow’ a favourite way to cook her Sinodun Hill goats’ cheese: Ingredients 1 Sinodun Hill goats’ cheese cut into 1-2cm chunks Vegetables e.g. red…

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Sinodun Hill Goats Cheese Tartlet Recipe

Caramelised onion and Sinodun Hill tartlets – cheesemaker Norton & Yarrow’s recipe

Cheese-maker Rachel Yarrow of ‘Norton & Yarrow’ a favourite way to cook her Sinodun Hill goats’ cheese: “I often cook this at home!” Ingredients 1 Sinodun Hill goats’ cheese, cut…

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Award Cheese Local Food

‘Local Food & Drink Champion’ in The Countryside Alliance Rural Oscars.

The Courtyard Dairy has been crowned ‘Local Food & Drink Champion’ for The North of England in The Countryside Alliance Rural Oscars. The Countryside Alliance Rural Oscars are an annual…

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Hebden Goat Anglo Nubian Goats

Hebden Goat – a video visit to the farm

Gillian and Tim Clough farm a small herd of 10 Anglo Nubian goats in Hebden Bridge (England). Gillian hand-milks the goats every day before using it to make Hebden Goats&#8217…

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Norton & Yarrow Cheese

An Interview with the Norton & Yarrow – goat farmers and cheese-makers of Sinodun Hill

New cheese-makers on the block, Rachel and Fraser make Sinodun Hill goats’s milk cheese on their farm near Henley-on-Thames in Oxfordshire. Andy interviewed them to find out what makes these…

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Lacaune Sheep Cheese

Producer Focus: A visit to Holker Farm, maker of St James cheese

Martin Gott’s cheese-making day doesn’t start until 8.30 am. By that time the milk vat is full. With just 100 litres. Most of the small farms that supply cheese to…

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Cais Tire Sheep Cheese Recipe by Martin Frickel

Barbecued Brassica Caesar Salad with Cais Na Tire (by Chef Martin Frickel)

Award-winning chef Martin Frickel uses Cais na Tire in this version of a classic Caesar salad, a perfect accompaniment to a BBQ. Serves four Ingredients 200g purple-sprouting broccoli 60g purple…

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Young Buck Blue Banner

A visit to Mike Thomson’s dairy; creator of Young Buck Blue

“This room is not for me”, stated my four-year-old daughter, Mary, as she entered the final ageing room where Young Buck Blue is matured. You could understand why – the…

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Killeen Cheese

Producer Focus: A visit to Killeen Cheese

Stuck deep within rural Ireland is the small market town of Portumna. It is near here, on a small family-owned farm, that one of the finest goats’ milk cheeses is…

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The UK’s top 15 cheese shops – The Times

Clipping from The Times national newspaper (November 2017) listing The Courtyard Dairy as one of the UK’s top 15 cheese shops.  Click here to read the full article.

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Hafod Cheddar Cheese Recipe

Hafod Welsh Rarebit by cheesemaker Rebecca Holden

Rebecca Holden of Hodlen’s Farm Dairy favourite choice of cooking her Hafod Cheddar is this adapted Hugh Fearnley-Whittenstall recipe for Welsh Rarebit: Ingredients 50g/2oz flour 50g/2oz butter 250ml/9oz strong beer…

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New Cheesemonger Louise visits Stichelton Dairy

Read how about The Courtyard Dairy’s newest recruit – Louise Pauley went to help make Stichelton cheese earlier this year, and what she loved about the place. “I’ve decided that…

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A video visit to Stichelton

Joe Schneider wanted to make a raw-milk (unpasteurised) Stilton and so set up a small dairy in partnership with the Wellbeck Estate in Nottinghamshire in 2006. Unable to call it…

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Corleggy Cheeses

The 1980s pioneer in Irish artisan cheese – a visit to Corleggy Cheeses

Hidden amongst the forest and lakes on the border between Northern and Southern Ireland is an idyllic small cottage.  Here lies a truly inspirational cheese-maker; one of the pioneers of…

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Grass fed cheese, meat and dairy – What is it and who does it?

Take a glance at many supermarket cheese or milk labels and you’ll often see a picture of a happy cow in a field. The reality is very different, however, because…

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Yorkshire Post Cheese Shop

Meet the Yorkshire couple who have set up a cheese museum – The Yorkshire Post

Clipping from The Yorkshire Post (August 2017) on The Courtyard Dairy.  Click here to read the full article.

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Sam visits Botton Village to make Alpine-style Summer Field

A year ago, cheesemonger Sam went out to Botton Village to make Summer Field Alpine cheese. Here’s the story of his visit, learning about Botton Village’s unique way of farming…

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Dorstone Cheese

Watch Dorstone and Finn being made…

Charlie Westhead was one of the pioneers in artisan cheesemaking in the UK. This short video tells the story of his cheesemaking business and his famous cheeses: Ragstone, Dorstone and…

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Cheese gifts for Father’s Day

Here are Kathy’s and Andy’s favourite cheese gifts and gift selections for this coming Father’s Day.

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Bartlett Brother Cheesemakers

An Interview with the Bartlett Brothers – sheep farmers and cheese-makers at Wootton Dairy

Proper West-Country boys, James and Dave make sheep’s milk cheese on their farm near Shepton Mallet in Somerset. Spring is when they are working at their peak: the lambing and…

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How to make cheese

How is cheese made? A basic outline.

How to make cheese? The transformation of milk into cheese is one of the brilliant achievements of humankind. It enables us to take a product that spoils fast at ambient…

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Mikes Fancy Cheese Co

An Interview with Mike Thomson: creator of Young Buck Blue

A brief synopsis of your business and career? I run Mike’s Fancy Cheese and we make a raw-milk blue cheese called Young Buck, here in Newtownards. We have been making…

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Cheese Centre Experience

The Courtyard Dairy’s New Venture….

No doubt a few of you will know already about The Courtyard Dairy’s purchase of the former Yorkshire Dales Falconry Centre on the A65 near Settle.  The plan is for…

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Cheese Air Freshner

Yorkshire Business Develops New Cheese Air Freshener

Owners of The Courtyard Dairy in Settle have developed a brand-new ‘air freshener’ that gives off a cheesy whiff!  The device is incorporated into a simple 13A plug that can…

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Prince Charles Royal Visit Cheese

HRH The Prince of Wales visits The Courtyard Dairy

Last Wednesday, 22nd March, His Royal Highness The Prince of Wales called in to sample the cheeses at The Courtyard Dairy. Andy and Kathy Swinscoe were thrilled that His Royal…

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Raw Milk Appreciation Day

Raw Milk Appreciation Day (22nd April 2017)

Once a year, cheese-makers and cheesemongers across the globe celebrate the production of raw milk and raw milk cheeses on Raw Milk Appreciation Day. Small scale farmhouse cheese makers that…

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Father's Day Cheese Gift

Get your dad the perfect gift this Father’s Day

Dads are hard to buy for, and with Father’s Day approaching (Sunday 18th June) choosing just how to please them best is difficult.  But there is one thing that most…

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HRH Prince of Wales with Cheese

His Royal Highness, The Prince of Wales to visit The Courtyard Dairy

This Wednesday, 22nd March, Andy and Kathy Swinscoe, owners of The Courtyard Dairy will be thrilled to welcome his Royal Highness the Prince of Wales to their shop.  The Prince…

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The history of fruitcake paired with cheese

If you’ve heard that Northerners are apparently keen on a wedge of fruitcake to complement their cheese, you might be asking is it just a rumour, or is it a…

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Darling Blue Cheese

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

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…

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History of British Cheese

A History of British Cheese – The modern-day British Cheese Revival.

With British artisan cheese all but disappearing in post-war Britain, things were indeed dire for farmhouse cheese makers. A few continued to make cheese, encouraged by the remaining great cheesemongers…

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Cais Na Tire Sheep Cheese

An Interview with Barry Cahalan: sheep farmer, and owner of Cais Na Tire cheese

An interview with Barry Cahalan; farmer and owner of the fabulous Cais Na Tire cheese! Find out what Barry loves on the food scene, his ethos for his business and…

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Old Cheese Factory

A History of British Cheese – The 20th Century and the Eradication of Farmhouse Production

Despite the decline of farmhouse cheese production as a result of the industrial revolution, by the early 1900s there was still a reasonable amount of cheese being made on the…

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Hafod Cheddar banner

Sustainable Farming at Hafod Cheese: a day in the life of herdsman Nicholas Millard

The Holden’s farm – Bwlchwernen Fawr – is pretty small by modern UK standards, with a milking herd of just 73 Ayrshire cows. Nick is the only full-time member of…

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Small Producer Award

Hebden Goat wins Best Small Food Producer

Yorkshire cheese maker deservedly wins national award Gillian Clough of Hebden Bridge has bagged a prestigious national award for her lovely cheese, Hebden Goat.   The Small Food Awards are designed…

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Christmas Cheese Selection

Creating A Perfect Christmas Cheeseboard

Once upon a time insipid bits of soggy Cheddar and dried out Stilton (that needed to be revived with Port!) were about all that Britain could offer the cheese world…

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Sunday Times Gift Guide

Featured in The Sunday Times Christmas Gift Guide

The Courtyard Dairy featured in pride of place (number 1!) in this weeks Sunday Times Christmas Gift Guide.  Along with many fabulous other Christmas gifts the Christmas cheese selections had…

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An interview with Jonny Crickmore: farmer and maker of Baron Bigod cheese

Brief synopsis of your business & career? I am Jonny Crickmore, dairy farmer and cheese maker of the UKs only raw milk Brie Baron Bigod, from the Waveney valley,Bungay,Suffolk ….

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British history artisan cheese

A History of British Cheese, part 2: Pre 20th Century Cheese-making Practices

Goat, cow and sheep cheese making was around in Britain during the time of the Celts, who simply let milk go sour (turning acidic exactly as it does today if…

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The history of British cheese

A History of British Cheese – Introduction

Cheese has been made in Britain for thousands of years. Yet the cheeses we know and have come to adore as classically British (Cheddar, Lancashire and Wensleydale, for example) have…

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Joe Schneider of Stichelton

Meet the cheese-maker!

Throughout November and December some of Britain’s best cheese-makers are visiting The Courtyard Dairy, and they’d love to meet you! They’ll be in the shop 11-4pm tasting out their cheese…

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St James Cheese

St James Cheese – a video visit to Holker Farm

Martin Gott and Nicola Robinson farm a small herd of 110 Lacaune sheep in South Cumbria (England). Since 2006 Martin and Nicola have used their fabulous milk to make St…

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Mike Smales of Lyburn Cheese

An interview with Mike Smales: farmer and maker of Old Winchester cheese

Tell us briefly about your business and your career. We have been milking cows here (starting with just 3!) since 1952, on the tenancy farm we obtained. The farm has…

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Kirkham's Lancashire Cheese Store

Simon visits Kirkham’s Lancashire Cheeses!

Last month, along with my colleague Sam, I met Andy at the Courtyard Dairy ready to set off for a day of fun-filled excitement making Kirkham’s Lancashire. Even though I…

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Barhwey's Cheddar

An interview with Tricia Bey: owner of Barwhey’s Farm

Brief synopsis of your business & career? Prior to setting up Barwhey’s cheese I lived in London – working for many years as a management consultant and then MD of…

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Cheese wedding cake testimonials & pictures (3 of 4)

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

(part 3)

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Botton Village Cheese

Simon visits Botton Village to make cheese!

Earlier this year The Courtyard Dairy visited Botton Village Creamery. Botton is part of the Camphill Village Trust (CVT), and was the first and still largest Camphill created. Below is…

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Stichelton Cheese Dairy

An interview with Joe Schneider: creator of Stichelton

An interview with Joe Schneider; creator and cheese-maker of the fabulous Stichelton cheese! Find out what Joe loves on the food scene, his ethos for his business, how he got…

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low riggs hattan cheese

Choosing the right cow breed: a case study of Low Riggs Farm, North Yorkshire

When Andrew and Sally Hattan took over the tenancy of run-down upland farm Low Riggs Middlesmoor, Nidderdale, in 2007, their goal was to create a farm that cared for the…

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Fellstone Cheese

Creating a brand new cheese at Whin Yeats farm, a definite cheese to watch…

In early 2015 a young couple named Tom and Clare Noblet visited The Courtyard Dairy at Settle and told Andy Swinscoe and his team of their intention of starting to…

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Groaning cheese ritual

Andy & Kathy Recreate Age-old ‘Passing a Baby through Cheese’ Tradition

The Courtyard Dairy, has re-enacted an age-old tradition of passing a newborn baby through a wheel of cheese. Andy and his wife Kathy (owner’s of Settle’s award-winning cheesemonger) found out…

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Tenacres Hebden Goat Cheese

How to develop a new cheese – “Hebden Goat” … read all about it.

A couple of years ago, Andy got a visit from Gillian Clough. Gillian loves goats, specifically Anglo Nubian (big floppy eared) goats. Her passion had taken her to breed (and…

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Cow breed banner

Do different cow breeds make a difference to cheese quality?

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…

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Cheesemonger of the Year

Winner of Cheesemonger of the Year (Farm Shop & Deli Awards 2016)

Specialist cheesemonger The Courtyard Dairy on the A65 near Settle has beaten off stiff competition from all over the UK to be named ‘Cheesemonger of the Year’ at this year’s…

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Government to make not eating cheese illegal?

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…

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Cheese wedding cake testimonials & pictures (2 of 4)

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

(part 2)

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Cheese wedding cake testimonials & pictures (part 1 of 4)

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

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How to decorate your cheese wedding cake tower: (part 4 of 4)

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

(part 4)

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Young buck cheese mike fancy

Meet Mike – maker of Young Buck cheese | An exclusive tasting

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

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Blue cheese mould

Blue cheese – what is the blue mould, and how does it come about?

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…

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Why cheese red

Why is red cheese ‘red’?

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?”

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Todd trethowan gorwydd cheese

An interview with Todd Trethowan: maker of Gorwydd Caerphilly cheese

An interview with Todd Trethowan; cheese-maker of the fabulous Gorwydd Caerphilly cheese! Find out how Todd got into cheese, what he loves on the food scene, the ethos for his…

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Etivaz cheese alpage

Etivaz: the story of a truly special cheese

Nestled high in the Swiss mountains there remains a a group of small farms make a truly special cheese: Etivaz.  Made to a Gruyere recipe but over burning log wood fires, it is a true step…

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Etivaz cheese gruyere

Etivaz Cheese – a video visit to Etivaz Cheese

This five-minute video tells the story of Etivaz cheese, a truly special cheese still made over open log wood fire high-up in the Swiss Alps.

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Hafod cheddar sam holden banner

An interview with Sam Holden: maker of Hafod cheese

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…

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Observer Food Awards 2015 – Runner Up Best Food Retailer

This month Andy, Kathy and all the team at The Courtyard Dairy were extremely happy to be featured in The Observer Food Monthly Awards: read the article here. Find out more…

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Washed rind cheese

What is a ‘washed-rind’ cheese? And why do they smell?

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

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Tunworth cheese

An interview with Stacey Hedges: maker of Tunworth cheese

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…

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Rollright Cheese From Kingstone Dairy

An interview with David Jowett: maker of Rollright Cheese

Brief synopsis of your business & career? We began experimental cheesemaking on the 9th March 2015, and began to sell cheese in August 2015 The cheese dairy itself was built…

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Joe visits Hafod Cheddar: Sam and Rachel’s quest for the perfect cheese

Part time Cheese Monger and Affineur trainee Joe Lodge visits Holden farm, makers of Hafod Cheddar, to find out about Sam and Rachel’s quest for the perfect cheese and their dedication…

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Joe visits Hafod Cheddar: how do their farming practices make their cheese special?

Part time Cheese Monger and Affineur trainee Joe Lodge visits Holden farm, makers of Hafod Cheddar, to see how their farming practices help to make their cheese special.

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An interview with Marion Roeleveld: goat farmer and maker of Killeen cheese

An interview with Marion Roeleveld; farmer and cheese-maker of the fabulous Killeen cheese! Find out what Marion loves on the food scene, her ethos for her business and her recommendations…

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John Rudden: an interview with chef/owner of Grassington House Hotel

An interview with John Rudden, owner and chef of the award winning Grassington House Hotel. Find out what he loves on the food scene, his ethos for food and his…

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Amazing Etivaz: come to an exclusive limited-availability tasting…

Last month Andy and Kathy went to visit Frederic and Irene Chabloz, one of the few producers of Etivaz cheese.  Perched 1550m high on the side of a mountain, they…

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Raw milk cheese revolution

Unpasteurised v. Pasteurised cheese – what are the differences?

What is the difference between cheeses made with raw and pasteurised milk?  Does it make a difference to flavour? Are there any health concerns?

Click below to a balanced article on…

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An interview with Sarah Hampton: creator of Capra Nouveau

An interview with Sarah Hampton; farmer and cheese-maker of the fabulous Capra Nouveau cheese! Find out what Sarah loves on the food scene, her ethos for her business and her…

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Cheese telegraph

‘The Most Amazing Cheese Shops in the World’ (The Daily Telegraph 2015)

The Courtyard Dairy is featured in The Daily Telegraph’s  ‘Most Amazing Cheese Shops in the World’.

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The Courtyard Dairy features The One Show

Earlier this year, the BBC’s Lucy Siegle visited The Courtyard Dairy in Settle to get advice on making cheese.

Watch the clip by clicking below.

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Anster cheese

Anster Cheese – a video visit to St Andrew’s Farmhouse Cheese

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

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Brie vs. Camembert – what is the difference between Brie and Camembert?

I once had an esteemed food critic come into the shop and say “well, Brie and Camembert – they’re the same thing anyway”.  Not wanting to contradict and upset him…

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Unusual French Cheeses for Bastille Day

This is the month to talk about French cheese – what better time to celebrate French cheese than Bastille Day on Tuesday 14th July.  So this July give a little…

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An interview with best-selling food writer and TV chef: Valentine Warner

Find out what got Val into food, his secret foodie ‘gems’ and what he loves about the British food scene in this interview with Valentine Warner; cook, TV presenter and…

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List of Organic Cheesemakers in the UK

Below lists all the organic cheese producers in the UK, from farmhouse to large scale; those cheeses that are made with UNPATEURISED (RAW) organic milk are further highlighted.

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At last! The cheese-with-no-name is named!

After several months of hand-wringing at The Courtyard Dairy along with cheese-maker Haydn Roberts has finally chosen the name for their recently-developed goats’-milk ‘cheese with no name’.  A competition to…

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The Courtyard Dairy interviews food writer: Jenny Linford

An interview with Jenny Linford; food and cookery book writer – including author of the fabulous Great British Cheese Book.  Find out what got Jenny into food, her secret foodie…

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Father’s Day Gift Ideas – Delicious Magazine

Clipping from Delicious Magazine (June 2015) on top Father’s Day gift ideas.

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FT Best Cheesemongers

Five of the best: British cheesemongers – FT Magazine

Clipping from FT Magazine (May 2015) on the five best British cheesemongers.

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Anster cheese jane stewart

How to make … Anster – a cheesemongers visit to the farm

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…

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Hafod Cheddar – a video visit to Holden Farm Dairy

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.

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Martin Gott: an interview with the creator of St James cheese

An interview with Martin Gott; farmer and cheese-maker of the fabulous St James cheese! Find out what Martin loves on the food scene, his ethos for his business and his…

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What makes a cheese a Cheddar cheese?

The world’s most popular cheese, Cheddar still accounts for over half of all British cheese sales (52%), but what exactly is Cheddar?  

Made in Somerset?  

Aged for over a year? 


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Chris Wildman: an interview

An interview with Chris Wildman; butcher, farmer, retailer and all round Yorkshire food hero! Find out what Chris loves on the food scene, his ethos for his business and his…

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Claire and Anthony Kitching: an interview with Friends of Ham

An interview with Claire and Anthony Kitching, owner and creators of the inspirational Leeds bar: Friends of Ham. Find out what they love on the food scene, their ethos for…

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The Countryman Magazine Cheese

The Countryman: A passion for traditional farmhouse cheeses

The Countryman’s May 2015 edition had a special feature on The Courtyard Dairy and Andy’s passion for farmhouse cheese. Read the article here: page 1, page.      

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Struggling to think of a gift for your dad next month? (Father’s Day is Sunday 21st June)

We all know that dads love cheese (and beer!), so Andy Swinscoe from The Courtyard Dairy, has come up with some top gift ideas for this Father’s Day, gifts your dad…

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The British Cheese Awards

Another May passes and The British Cheese Awards have yet again graced their medals and awards to the best cheese makers (and mongers) in the country.

Juliet Harbutt started The British…

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British Territorial Cheeses – traditional British cheeses and their characteristics

Ever wondered what makes a Caerphilly, Cheshire and Cheddar different? 

Click below to see what characteristics a cheese grader would expect Britain’s key territorial’s to exhibit: examining their body and texture, flavour and…

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Exploring territorial British Cheese – from Cheddar to Cheshire: what’s the difference?

The traditional British Cheese types are often called the ‘territorials’; as they take name from the counties or areas where they come from, but what is the difference?  Find out…

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Lanark Blue, pear and hazelnut toasts – cheese-maker Selina Errington’s recipe

Cheese-maker Selina Errington of Errington’s Cheese has a favourite way to cook her creation that is Lanark Blue – a brilliant canapé for drinks before a meal!

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Pigs milk cheese developed in North Yorkshire

Over the last few months local North Yorkshire business The Courtyard Dairy and Blue Pig Company have teamed up to develop a brand new cheese: one made from pigs milk!

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

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…”

Read more by clicking the…

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What is an artisan cheese? And what do the words traditional and farmhouse mean?

‘Farmhouse’, ‘traditional’ and ‘artisan’ are not protected terms so essentially mean nothing! This blurs the boundaries as far as the consumer is concerned – so what is an artisan, traditional…

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Keen for Cheddar? A visit to Keen’s Cheddar at Wincanton, Somerset

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…

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British Brie made the French way; a visit to Baron Bigod

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…

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Top Ten Cheese Gifts for Mother’s Day

Yes, it’s that time of year again… and don’t forget that mums love cheese!

Here are ten amazing cheese gifts just right for mums that love cheese:

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Corra Linn and Wild Garlic Pesto – cheese-maker Selina Errington’s recipe

Cheese-maker Selina Errington of Errington’s Cheese has a favourite way to cook her creation that is Corra Linn – turn it into an amazing pesto!

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Bleu de Termignon: try it before it dies out…

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…

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Dorstone, pea and basil tart recipe: cheesemaker Charlie Westhead’s recipe

Cheese-makers Charlie and Grainne Westhead of Neal’s yard Creamery have shared their brilliant way to cook their Dorstone cheese.

Click below to read more.

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Sparkenhoe red Leicester – a video visit to Leicestershire Handmade Cheeses

This five-minute video tells the story of Sparkenhoe red Leicester, and the whole story of David and Jo Clarkes journey from dairy farmers to award winning cheesemakers.

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Baron Bigod Brie – a video visit to Fen Farm Dairy

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.

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Help name a brand-new cheese…

Win a three-month subscription to The Courtyard Dairy Monthly Cheese Club by simply thinking of a name for a brand-new goats’ cheese

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Valentine Day cheese gifts

For this year’s St Valentine’s Day you could keep up this tradition and give the cheese-lover in your life a delightful heart-shaped cheese (or maybe a whole cheese gift box!)….

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Cheese Ageing – how to mature and look after cheese.

Advice for shop owners on how to mature, look after and age cheese; most cheese shops across the land will state that they ‘mature’ or ‘age’ cheese.  But what does…

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Monthly cheese delivery – how do we decide which cheeses to send?

Every month cheese lovers all over the UK receive a box of cheese delights delivered to their door from The Courtyard Dairy.  But how does The Courtyard Dairy decide which…

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Celebrate Scotland’s superb artisan cheeses this Burns Night

Cheese isn’t just for Christmas!  And with Burns Night on its way shortly after, what better time is there to celebrate all things Scottish by rounding off your Burns Night…

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Double-baked Old Winchester soufflé with dandelion and walnut salad

James Martin’s Saturday Kitchen recipe for cheese soufflé using the brilliant Old Winchester Cheese

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Frequently Asked Questions – the monthly cheese club gift

Every month cheese selections are delivered to lucky cheese lovers throughout the UK as part of the monthly cheese club.  If you are thinking of subscribing, or giving it as…

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Baked Vacherin Mont d’Or

Baked Vacherin Mont d’Or is an absolute delight.  Soft, rich and unctuous, it makes a perfect meal for two or starter for 4+.  Try the following recipe throughout the season…

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The best cheese jokes; Caerphilly does it – they’re Gouda!

A list of the common and well known cheese jokes frequently heard in the shop … from cheeses to tempt a bear out of the woods (Camembert) to cheeses you…

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Buyers guide: christmas cheeseboard – Olive Magazine

Clipping from Olive Magazine (December 2014) buyers guide for a Christmas cheeseboard.

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The 10 best cheeseboards – The Independent Newspaper

Clipping from The Independent Newspaper (December 2014) on the 10 Best Cheeseboards for Christmas (including The Courtyard Dairy’s Christmas Cheeseboard!)

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Christmas Cheese Tips & Gifts – BBC Good Food Magazine

Two clippings from BBC Good Food Magazine (December 2014) – Andy’s tips on how to look after your cheese this Christmas, and a brilliant British gift for foodies: The…

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Unveiling The Courtyard Dairy’s brand new Camembert Bakers.

This week has seen the delivery of a new, long-awaited product: Camembert Bakers. 

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Baked Camembert / Tunworth

This recipe is a brilliant way to enjoy Camembert – bubbling and oozing – and, combined with crusty bread, makes the perfect starter for four, or main course for two….

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A Christmas cheeseboard with a difference

For those that want to make a unusual and different cheeseboard this Christmas, or are looking for a gift for cheese-lovers that is a bit different, here are some brilliant…

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Kirkham’s cheesey eggs – cheese-maker Graham Kirkham’s recipe

Cheese-maker Graham Kirkham of Mrs Kirkham’s Lancashire Cheese has a favourite way to cook his creation that is creamy Lancashire – they way his mother (Ruth – the ‘Mrs Kirkham’)…

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Raclette grills

Recreate that classic Alpine experience thanks to this intuitively designed raclette grill from Swiss manufacturer Stöckli.

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Christmas cheese gift ideas

For those that want to be the envy of their friends by offering the best cheeseboard this Christmas, here are some Christmas cheeseboard ideas to help them choose a cheese…

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Baked Baron Bigod – cheese-maker Jonathan Crickmore’s recipe

Cheese-maker Jonathan Crickmore of Fen Farm has a favourite way to cook his Baron Bigod Brie.   Read more by clicking the link below.

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What is the difference between ‘crumbly’, ‘creamy’ and ‘tasty’ Lancashire cheese?

Read about the different Lancashire cheeses: crumbly, creamy and tasty.  Find out more about how they came about and what makes them taste so different!

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‘Old Winchester’ Butty – cheese-maker Mike Smales’s recipe.

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…

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Cheesy joke competition!

With World Smile Day (3rd October) fast approaching, we have decided to run a competition to find some new ‘cheesy’ jokes.  Come up with your best pun and enter to…

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What makes Dorstone goats’ cheese so special?

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…

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Cheesemonger Deb visits Botton Creamery: the home of Dale End Cheddar

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…

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How Dale End Cheddar is made

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…

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Buying cheese online – what you should look for

Buying cheese online in the UK can be a daunting task – just how can you be sure who you are buying from and the quality of their cheese? 

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Top 10 cheese gifts for men

Whether it is for Father’s Day or for a birthday, here are The Courtyard Dairy’s top 10 best-selling cheese gifts for men:

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The history of Vacherin Mont d’Or cheese

A justifiably famous French and Swiss Cheese, Vacherin Mont d’ Or.  But how did it come about?  And why is it still seasonal….

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Vacherin Mont d’Or cheese is coming….

It’s about this time of the year in the shop that Kathy starts singing ‘Vacherin is coming, Vacherin is coming….’  

Mont d’ Or will soon be here so celebrate…

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Pam visits Sparkenhoe Red Leicester cheese….

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…

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Yorkshire cheeses: what are the very best Yorkshire cheeses?

Being a Yorkshire cheesemonger and with Yorkshire Day fast approaching (1st August) I thought now is an especially appropriate time to champion Yorkshire cheese!

Click below to read a brief history…

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Cheese, potato and onion pie, recipe from Paul Hollywood’s Pies & Puds BBC series

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…

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Deb’s first visit to a cheesemaker: Mrs Kirkham’s Lancashire cheese

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…

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I want to become a cheese maker… where do I start?

I frequently get contacted by budding keen cheese-makers, including owners of small farms that want to find a way to use their milk, looking to make cheese on a commercial…

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Beenleigh blue, spinach and bacon tart – cheese-maker Ben Harris’s recipe

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…

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A video visit to Kirkham’s Lancashire

Every couple of months Andy, Kathy and occasionally some of The Courtyard Dairy staff like to pop over to visit good old Graham Kirkham (of Kirkham’s Lancashire cheese fame) and…

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The Courtyard Dairy features BBC’s Countryfile

Earlier this year, the BBC’s Matt Baker visited The Courtyard Dairy in Settle to seek out some great cheese.

Watch the clip by clicking below.

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The pioneer of British blue cheese: Robin Congdon – Beenleigh, Harbourne and Devon Blue

A story to tell the tale of Robin Congdon, the master of the blues.  The latter is rightly credited as the creator of Beenleigh Blue, Harbourne Blue and Devon Blue…

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The ideal cheese gift selection?

Cheese lovers everywhere purchase their cheese online from The Courtyard Dairy.  Quite often, the cheese they purchase is not for them, but is intended as a gift, maybe for a…

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Homes & Gardens magazine: behind the scenes at The Courtyard Dairy

For their June 2014 edition, Homes & Gardens went behind the scenes at The Courtyard Dairy to ask probing questions about, amongst other things, how The Courtyard Dairy came into…

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Women & Home magazine: their favourite online suppliers

Women & Home’s May/June 2014 edition of ‘Feel Good Food’ had a special feature on their VIP Producers and Favourite Online and Mail Order Suppliers.

The Courtyard Dairy was fortunate to…

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‘Young Buck’ pasta – cheese-maker Michael Thompson’s recipe

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…

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Richard 3rd wensleydale banner

Richard III Wensleydale cheese – what makes it different?

Why does The Courtyard Dairy stock Richard 3rd Wensleydale, instead of the very good Wensleydale cheese made at Hawes Creamery?

Find out by clicking below….

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List of cheese-making course providers throughout the UK

If you want to learn how to make your own cheese, the best place to start may be a cheese-making course, of which there are many throughout the UK.

View a…

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America’s ban on cheese mites

The FDA in American is banning some cheeses due to cheese mites.

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Cheese types, part two – classifying cheese types by texture and flavour

An explanation into the various methods of classifying cheese types by their texture and flavour.

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Different cheese types, part one – classifying cheese by how it is made

An explanation of the methods of classifying cheese by how it is made.

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Best new cheese uk

Cheeses to watch 2014 – Young Buck Cheese and Nettlebed Creamery

Every year, brilliant, new, unusual and exciting cheeses are developed in the UK.  Last year, for example, saw the introduction of Little Anne, Baron Bigod and Cais Na Tire.

Here are…

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Mother’s Day cheese gifts – a selection of the best…

With Mother’s Day fast approaching now is the time to choose that cheese gift for your Mum!  

If your Mum is a cheese lover, or you are just tired of…

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BBC Food and Farming Awards Best Cheesemonger

BBC Radio 4 Best Food Retailer – Finalist

Hot on the heels of winning last year’s World Cheese Awards ‘Cheesemonger of The Year’, The Courtyard Dairy has enjoyed even more success: they were short-listed from over five thousand…

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Tunworth – A visit to Hampshire Cheeses to see how it is made!

When I told Kathy we were going on holiday for a week, she seemed excited.  And I hadn’t even told her she’d be spending a day with Hampshire Cheeses, makers…

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Anster risotto – cheese-maker Jane Stewart’s recipe

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…

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Where to buy the best cheese? Britain’s best cheese shops….

We appreciate that not everyone lives in North Yorkshire to buy cheese from The Courtyard Dairy and click here to view  some of Andy and Kathy’s favourite cheese shops and…

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What is the blue veining in traditional Cheddar? And can I eat it?

I’m often asked if the natural blue vein that finds its way into non-blue cheese is edible.  The answer is: by and large, yes.

But what is it and how…

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Hafod cheese

Hafod Cheddar cheese – two years on….?

Two years ago I visited Holden Farm Dairy and reported some very exciting things that Sam and Rachel Holden were experimenting with:  “I can’t wait to try some of his…

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Mail order cheese: the eco-friendly way The Courtyard Dairy packages each cheese delivery ordered online

The Courtyard Dairy pays tremendous attention to ensure the highest quality of cheese is sold in the cheese shop or sent out for delivery direct to the customer, so that…

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Cheese gifts. How to choose the perfect cheese selection…

If you have cheese lover as a friend or relative, then a cheese gift may just be the perfect present for them, whether it’s for their birthday, a special treat…

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Cote Hill Blue cheese and spring onion scones recipe

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…

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Cheese telegraph

Whey to go! Saturday Telegraph Clipping

A clipping from The Saturday Telegraph promoting The Courtyard Dairy in it’s top places to visit.

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Scottish cheese banner

Scottish cheese – the great revival

Scotland had lost all its farmhouse cheeses. They’d all gone to the great farmhouse cheese heaven.


In 1972, the Scottish Farmhouse Cheese-makers Trophy was discontinued, but a recent resurgence has…

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Creating a modern British cheese: Cote Hill Blue

Michael and Mary Davenport had a decision to make: give up farming or find some way of adding value to their milk.

Here is the story of how they transformed a…

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Using separators for your cheese wedding cake

If you’d like to add height to your cheese wedding cake why not add separators between each layer.

See more about how these separators work by clicking below.

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Master of all he purveys – Best Brands Magazine

Clipping from Best Brands Magazine (Jan 2014) on The Courtyard Dairy.

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Battlefield Blue bake – cheese-maker David Clarke’s recipe

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

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Cote Hill Blue with mushrooms and onions recipe

Cheese-maker Michael and Mary Davenport have found an ingenious way to cook Cote Hill Blue cheese, fried with mushrooms and onions.

Read more by clicking the link below.

This recipe is one…

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Where to buy local food

It’s not all about cheese!  Sometimes Kathy and I have to eat other things too.

Click below to read more are some of the favourite places we have found to buy…

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Small shop, big cheese – The Times Newspaper

Clipping from The Times Newspaper (Dec 2013) on The Courtyard Dairy.

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Making Vacherin Mont d’Or, a visit to cheesemakers Sancey Richard

In the shadow of the real Mont d’Or (gold mountain) lays a small dairy.  At 6.00 am in the morning its three big long vats are being gently filled with…

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Andy Swinscoe wins “Cheesemonger of the Year” at The World Cheese Awards.

The Courtyard Dairy, the specialist cheese shop on the A65 near Settle, North Yorkshire, has followed up its success in winning ‘Best New Cheese Retailer’ at The British Cheese Awards…

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The history of Stilton cheese: from it’s origins to present day….

The English have a trump card – Stilton.  An elderly English cheesemonger once visiting me in France once said: “The French still can’t do the blue ones, eh?”  To be…

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Stichelton Cheese – the usurped king of blues?

On a trip to London, a guy named Joe Schneider got talking about cheese.  Over a pint of bitter, an idea was mentioned and developed.  A raw-milk Stilton.  Made with…

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Thin end of wedge for big cheeses as shop lands world title – The Yorkshire Post

Clipping from The Yorkshire Post (December 2013) on The Courtyard Dairy.

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How to create a Christmas cheeseboard

Christmas and cheese go hand in hand, and there simply isn’t a better way to finish off the Christmas meal than with a glass of Port and a chunk of…

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Botton Creamery, Pies, Puds and Paul Hollywood

Botton Village (and creamery) on the North Yorkshire Moors finally gets some recognition it deserves for the mighty fine Yorkshire cheeses it makes.

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Matching cheese & beer

With interest reviving in food in the last twenty years, two particular industries in the UK have flourished: artisan cheese and craft beer.  And what better way to enjoy these…

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Finn Cheese: the story of the ‘great white one’

Finn was created in Sevenoaks as Britain’s first cream-enriched cheese (often called double or triple cream cheese) and is named after Charlie Westhead’s dog at the time (Finn is Irish…

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A visit to Neal’s Yard Creamery

Late last year I went off into the deepest darkest depths of Herefordshire to find one of Britain’s most-outstanding and pioneering cheese makers: Neal’s Yard Creamery.

Read about that visit here…

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Dale End Cheddar and leek tart

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

Click below to read the recipe…

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The great cheddar heist

September 29th 1998.  10 days before the British Cheese Awards results are released.  Will Montgomery’s Cheddar win ‘Best Cheddar’ and ‘Best Traditional British Cheese’ for the third year on the…

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Dale End Cheddar and Botton Creamery

All about the amazing Dale End Cheddar made on the North Yorkshire Moors by Botton Creamery.

Alastair only makes a small amount of cheese: he farms only 46 Dairy Shorthorn cows…

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A big cheese now – Yorkshire Life

Clipping from Yorkshire Life (October 2013) on the The Courtyard Dairy.

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Hafod Homity pie – cheese-maker Sam Holden’s 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…

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Ogleshield raclette recipe

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

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Taste notes – House & Garden

Clipping from House & Garden (September 2013) on The Courtyard Dairy.

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Brilliant new cheeses to watch out for…

Details and an introduction into five of the best newly invented British Artisan cheeses from this year.  Including Baron Bigod, Cais Na Tire, Little Anne…

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Tarentais cheese – a visit to an amazing producer

I’ve visited a lot of cheesemakers.  Very rarely have I been back twice.


But some producers are awe-inspiring. Tarentais cheese is one of these.

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Bubbling Sparkenhoe Red Leicester – cheese-maker David Clarke’s recipe

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.

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Mites, mites, glorious cheese mites!

Cheese mites. An age-old enemy. They revel in life’s lactic joys , burrowing they way deep into the rind. Slowly but surely eating their way through dry, aged cheese, turning…

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Salers de Buron Traditional, an ancient way of making cheese

Andy goes off to visit a very special farmer making Salers de Buron Traditional Cheese.  Making by hand on a small farm in the Auvergne mountains their method of cheesemaking is…

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Rennet in cheese – the science: how does rennet work?

Rennet is one of the most important tools in making any cheese.  But how does it work and what does it do?

Read more by clicking the link below.

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Six Of The Best Yorkshire Cheeses – Yorkshire Life

Clipping from Yorkshire Life (June 2013) on the best Yorkshire Cheeses (including Dale End Cheddar from The Courtyard Dairy).

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The big cheese on the board – The Yorkshire Post

Clipping from The Yorkshire Post (June 2013) on The Courtyard Dairy.

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James Aldridge – a true pioneer of artisan British cheese

James Aldridge became a leading figure in the revival of specialist farmhouse cheese. It is thanks to these visionaries like him that unpasteurised farmhouse cheese was kept alive. They kick-started…

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Cheese Wedding Cakes – how do you choose the right one for you?

For those of you wanting to buy a cheese wedding cake to help you celebrate your special day, you’ll want to choose cheeses that are important to you and are…

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Old Winchester: read the tale of a modern British cheese

One cheese-making course and 11 years of hard work have enabled Mike and Judy Smales (of Lyburn Farmhouse) to create one the finest modern British Cheeses around: Old Winchester.

Read more…

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Sparkenhoe Red Leicester cheesy dums – cheese-maker David Clarke’s recipe

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.

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The history of heart shaped cheese – St. Valentine’s and Neufchatel cheese

Contrary to popular belief, heart-shaped cheeses are not a recent invention for the Valentine’s Day bandwagon, but originated over 500 years ago. 

To read the story of heart-shaped cheeses, click below….

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Running a cheese-shop … for dummies. (4/4)

Part four –  the first few weeks..

Part four of the four-part series on how The Courtyard Dairy was created.  Click below to read more….

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Opening a cheese-shop … for dummies. (3/4)

Part three – chilling it down.

Part three of the four-part series on how The Courtyard Dairy was created. Click below to read more….

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Opening a cheese-shop … for dummies. (2/4)

Part two – getting it open.

Part two of the four-part series on how The Courtyard Dairy was created.  Click below to read more….

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Opening a cheese-shop … for dummies. (1/4)

Part One – choosing the right place for a cheese shop.

Part one of the four-part series on how The Courtyard Dairy was created.  Click below to read more….

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Experienced Swinscoe sets up in North Yorkshire – Fine Food Digest

Clipping from The Fine Food Digest (Jan 2013) on the creation of The Courtyard Dairy.

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Humphrey Errington, Lanark Blue and the great cheese battle…

The story of Humprhey Errington and how Lanark Blue came to be, and their trials and tribulations along the way!

During a bleak time for Scottish cheese making, Humphrey Errington decided…

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The story of Sparkenhoe Red Leicester, Red Leicester actually made in Leicestershire!

Close to the edge of Leicestershire (barely a mile inside) is Sparkenhoe Farm, near Hinckley. Hinckley, with its clay loam underfoot, is the traditional red-Leicester area. And it was here…

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Rennet: what is the difference between vegetarian and animal rennet?

Rennet is essential in cheesemaking, but with more and more vegetarian cheeses on the market how does vegetarian rennet fit in?  And how is it different from ‘traditional rennet’?  Does it affect the flavour?…

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Historical cheesemaking: Dora Saker, the Ministry of Agriculture & my Great Gran

Getting my hands-upon a frayed ancient cheesemaking book by Dora Saker was the start of my investigations into ancient cheesemaking techniques…

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Hafod cheddar

How to make… Hafod Cheddar

Bwlchwernen Fawr. Hard enough to pronounce, let alone find, especially with enterprising Welsh locals turning round the road signs to keep us confused. It’s no wonder they say no one…

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Making Appleby’s Cheshire – a visit to the farm

Andy visits Appleby’s of Hawkstone; the last remaining producer of unpasteurised traditional cloth bound Cheshire, find out what makes their cheese special and how they got into making this mighty-fine cheese.

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Gloucester cheese rolling – my experience

Every Spring Bank Holiday the most important event in any cheese-enthusiasts calendar takes place…. Gloucestershire Cheese Rolling. When mad men (and women) chase after a 9lb cheese chucked down the…

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Making Charolais Goats Cheese: a visit to a farmhouse maker

I drove up into the mountains of Beaujolais, and as the sun rose, my enthusiasm for seeing this cheese grew. I was visiting Isabelle and Jacques. Daily, for almost all…

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Reblcohon cave

In search of the perfect Reblochon cheese

Andy goes in search of France’s best Reblochon with a visit to the Savoie to visit and make cheese with some of the best cheesemakers in France.  Find out who…

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A bit of cheese science

I’ve been thinking about moulds. At Mons there is an excellent balance, which has built up over many years. But they still need encouraging and pointing in the right direction…

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Spruce and Pseudomonas – cheese ageing

An apprenticeship in cheese ageing …. Andy’s latest update from Mons Fromages, with more information on what Andy is learning about the importance of spruce boards and beautiful bacteria  like…

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Making goats’ cheese the farmhouse French way!

The story of Yves,  a rustic French goat herder who makes goats’ cheese from his small herd on the side of a hill in France.

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The cheese caves at Mons Fromages

After a successful first month working with the affinage experts at Mons I thought I’d better explain the layout of Mons and each of the caves here, and what they…

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Mons Fromages – an apprenticeship in cheese ageing

Read part one of my journey into the world of cheese ageing at Mons Fromager & Affineur.

From arriving for my apprenticeship, pidgin French and making a fool of myself….

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How to use your voucher

Updated Sept 2021. If you want to use a Courtyard Dairy voucher that you have received, simply add the product(s) you want to purchase to your shopping basket (cart) then…

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