The Courtyard Dairy in the Yorkshire Dales was created with the ethos to sell only the best cheese available from the British Isles by Andy and Kathy Swinscoe who spent many years working for some of the best cheesemongers in France, London and the South West. Setting up by themselves in 2012 they wanted to champion and support the few remaining independent farmhouse cheese-makers in Britain. These small individual farmers still make the cheese by hand with unpasteurised milk from their own herds, in order to get the best depth of flavour. Each cheese is then aged to perfection in The Courtyard Dairy’s maturing cheese room near Settle.
The Courtyard Dairy won The Best New Cheese Retailer at the 2013 British Cheese Awards, and was a runner-up for Yorkshire Food Destination of the Year 2013. Following these accolades The Courtyard Dairy also won 'Best Cheese Counter' and 'Cheesemonger of The Year' at The World Cheese Awards 2013; before being awarded runner-up in BBC Radio 4 Food and Farming Awards 2014 'Best Food Retailer'.
~ Hebden Goat. Goat's milk, Unpasteurised.
Hebden Goat is made on the farm by Gillian and her eight (yes just eight!) goats. The cheese is slowly set before being moulded and aged for three weeks. The wrinkly rind breaks down to a smooth paste and rich, creamy goaty and grassy flavours.
Made by Gillian Clough, TenAcres Farm, Hebden Bridge, Yorkshire, England.
~ Tunworth. Cows' Milk, Pasteurised
An English Camembert good enough to make a Frenchman weep: vegetal, porcini flavoured and intense. The Courtyard Dairy selects only those that are more wrinkled, for an intense flavour.
Made by Stacey Hedge and Charlotte Spruce in Hampshire, England.
~ St James. Sheep's Milk, Unpasteurised
Using the rich milk from his Lacaune breed of sheep, Martin Gott makes this unique washed rind, sheep's milk cheese: meaty and powerful; not for the faint hearted.
Made by Martin Gott in Cark-in-Cartmel, England.
~ Richard III Wensleydale. Cows' Milk, Pasteurised
A pre-war recipe for Wensleydale that produces a moister, less-crumbly cheese with a delicate honeyed and lemony flavour.
Made by Andy Ridley in North Yorkshire, England. (Vegetarian)
~ Dale End Cheddar. Cows' Milk, Unpasteurised, Organic
Made on Botton Camphill Farming Community for adults with learning disabilities on the North Yorkshire Moors; traditionally-made clothbound Cheddar, aged for 15 months.
Made by Alastair Pearson in North Yorkshire, England. (Vegetarian)
~ Cote Hill. Cows' Milk, Unpasteurised, Vegetarian
With the milk price falling the Davenports took a short course in cheese-making and invented Britain's first unpasteurised soft, rich creamy blue brie.
Made by Michael & Mary Davenport in Lincolnshire, England.
- 3 cheeses, £8.00
- 6 cheeses ‘to share’, £12.00