Learn About Cheese
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…
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…
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….
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…
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…
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…
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…
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…
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…
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…
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…
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…