Carperby Yorkshire Cheddar

This cheese’s development originally started as a collaborative learning project.  Sam & Ben, experienced Wensleydale cheese-makers, wanted to learn a bit more about different cheese styles and how they were made, in order to improve their own cheese, Yoredale.  So in early 2025 they collaborated with The Courtyard Dairy in a one-off training day for both teams of staff to get together and make a batch of Cheddar, following age-old training manuals for making Cheddar.  They used raw milk, native bacterial cultures sourced from Cheddar-makers in Somerset, and traditional hand-made techniques epitomised in the old technical manuals.  Cloth-binding the cheese to allow it to age gracefully, they used Yorkshire rapeseed oil to stick the cloth on, rather than the following traditional Somerset way of using melted lard.
So this cheese became a Cheddar of its place – rooted in Somerset, steeped in tradition, but firmly demonstrating Yorkshire.

Reaching maturity in early 2026, at a mutual tasting they decided the cheese was so good that the project should be continued as a unique special, but just for local sales.  So, four times a year, the teams get together to make a batch of “Yoredale .X. Courtyard Dairy Collab. Cheddar” – named Carperby, after the little Yorkshire village in Wensleydale where the idea was first thought up.

This product will have two weeks’ shelf life from the date of delivery.  Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.

Ingredients: Milk, salt, cheese cultures and rennet. (Rapeseed oil on the rind.)