The Courtyard Dairy 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'.
Dorstone Goat's Milk
~ One of Britain's most outstanding goats Milk cheeses. Made in a French lactic style, it is mousse like, lemony fresh with a hint subtle goat flavour. Made by Charlie Westhead in Herefordshire.
Tunworth. Cow's 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.
Fellstone Cow's Milk Unpasteurised
~ Based on traditional old Dales recipe. Fellstone is aged for three months by which time it has fresh lemon lactic flavours associated with a good Wensleydale though with a firmer texture. This cheese is still being developed by Tom and Clare Noble at Whin Yeats Farm , Camforth, Cumbria.
Richard III Wensleydale. Cow's Milk, Pasteurised, Vegetarian
~ 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.
Dale End Cheddar Cow's Milk, Unpasteurised, Organic
~ Made on Botton Camphill Farming Community for adults with learning disabilities on the North Yorkshire Moors; traditionally-made cloth bound cheddar, aged for 15 months. Made by Alastair Pearson in North Yorkshire, England. (Vegetarian)
Cote Hill. Cow's Milk, Unpasteurised, Vegetarian
~ With the milk price falling the Daven ports took a short course in cheese making and invented Britain's first unpasteurised soft, rich creamy blue brie. Made by Michael and Mary Daven port in Lincolnshire, England.
- 3 cheeses, £8.00
- 6 cheeses 'to share', £12.00