Northern Dairy School Tasting Pack
A unique opportunity to taste how starter culture impacts flavour and texture
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As part of the Northern Dairy Seminar’s research into improving British cheese, experimental cheeses are made to test hypothesis and gather data to analyse.
The great thing is: YOU can taste those results.
This one-off pack features four cheeses made for this years ‘Starter Seminar’: Two batches of Double Gloucester, and Two Batches of Wensleydale.
Each made exactly the same way, only days apart, but made using different cheese-making bacteria strains – the object was to see how this can impact the cheese.
The pack comes with a detailed insert explaining what starter cultures are and how they can affect the cheese.
ONLY AVAILABLE FOR DELIVERY BEFORE 24th October 2025
Awarded:
In its mission to improve and advance knowledge of the traditional British cheese revival, The Courtyard Dairy runs a 3-day seminar with experienced British cheesemakers every year delving down into the nitty gritty of farmhouse cheesemaking. The aim is to increase technical knowledge and understanding for current and future cheesemakers, through hands-on cheese-making sessions. This year the seminar looked in detail at bacteria – specifically starter cultures, the bacteria used to kick start the cheesemaking process.
For those of you who want to know the full roundup on what the seminar actually analysed and discussed their is a roundup, slides and minutes here >
4 x 200g wedges of Cheese
Ingredients: Milk, salt, cheese cultures and rennet.
