Search Results: “cheddar”

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…

Read More

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? 


Read More
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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More
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…

Read More
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…

Read More

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.

Read More
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…

Read More

Dale End Cheddar and leek tart

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

Click below to read the recipe…

Read More

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…

Read More

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…

Read More

Dale End Cheddar – a video visit to Botton Village Creamery

This five-minute video tells the story of Dale End Cheddar, and the whole story of Botton Village creamery and it’s cheesemaking.

Read More

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…

Read More
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…

Read More

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.

Read More
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…

Read More

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…

Read More

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…

Read More

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…

Read More
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…

Read More
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…

Read More

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…

Read More
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…

Read More
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…

Read More

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…

Read More
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…

Read More

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…

Read More
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…

Read More

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.

Read More

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…

Read More

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…

Read More

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…

Read More
British history artisan cheese

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

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 you let your milk…

Read More
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…

Read More

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…

Read More
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…

Read More
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…

Read More
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…

Read More

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).

Read More

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.

Read More

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…

Read More
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

Read More
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…

Read More
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…

Read More

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…

Read More
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…

Read More

Ogleshield raclette recipe

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

Read More

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…

Read More

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…

Read More

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…

Read More
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…

Read More
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…

Read More

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…

Read More

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!

Read More

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…

Read More
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…

Read More
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?”

Read More
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…

Read More
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…

Read More

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…

Read More
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…

Read More
Crunchy Crystals in Cheese

What are the crunchy crystals found in hard cheese?

Well, if you thought it was table 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…

Read More
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…

Read More
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…

Read More
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…

Read More

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…

Read More

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…

Read More

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.

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More
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….

Read More

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…

Read More

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.

Read More

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:

Read More

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? 

Read More

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…

Read More

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…

Read More
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…

Read More
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…

Read More
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…

Read More
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…

Read More
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…

Read More
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…

Read More

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…

Read More
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…

Read More
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…

Read More
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…

Read More

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…

Read More