Cheese Box supplied by Andy Swinscoe, The Courtyard Dairy – Cheesemonger of the Year – World Cheese Awards.
The Courtyard Dairy stocks and supplies a carefully chosen range of unusual and exquisite farmhouse cheeses, selected direct from individual farms, and then only if the cheese is superior in quality and taste. No compromises.
For the best depth of flavour, these specialist cheeses are still made by hand on the farm, with most farmers using their own high-quality unpasteurised milk from a single herd of animals. Many of these farmers have less than 70 cows (the smallest producer has just 7 goats!).
The Courtyard Dairy’s cheeses are among the finest to be found anywhere in the world.
The Yorkshire Cheese Box includes the following cheeses:
Hebden Goat – Unpasteurised Goats’s Milk – Creamy and smooth, with a rich goat flavour – This cheese is made on the farm by Gillian and her ten (yes just ten!) 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 goaty and grassy flavours. Made by Gillian Clough, TenAcres Farm, Hebden Bridge, Yorkshire, England. T
Dale End Cheddar – Unpasteurised Cow’s Milk – Organic – Vegetarian – Strong and tangy Cheddar – Traditional clothbound Cheddar made in Yorkshire by Camphill Village Trust who support people with learning and other disabilities. Alastair Pearson (of Botton Creamery) selects specific batches that are then further aged – up to 18-months. At this age Dale End Cheddar is mature with a distinctive, tangy bite and rich, long-lasting flavour. As featured on Paul Hollywood’s Pies & Puds Programme.
Richard III Wensleydale – Pasteurised Cow’s Milk – Vegetarian – Gentle, milky, lemony – An ancient Wensleydale recipe that produces a moister, less-crumbly, acidic cheese. It is sold in the traditional manner at one month old, Richard III Wensleydale flavour is clean and light with a gentle, milky and lemony flavour.
Stonebeck – Unpasteurised Cow’s Milk – Vegetarian – Stonebeck cheese offers a glimpse into the historic cheese past of the Yorkshire Dales. Quite unlike its modern-day Wensleydale counterparts, Stonebeck is made to a much slower hands-on recipe. It is made seasonally (only spring-autumn when the cows are out at pasture) with milk from the Northern Dairy Shorthorn, a native breed of cow fed on the diverse pasture and wildflower hay meadows that abound in the area.
The end result at three months old is a gentle cheese that has a rich, long, complex and multi-layered flavour, with a pliant-yet-crumbly texture.
Leeds Blue – Unpasteurised Sheep’s Milk – Mario Olianas moved to Yorkshire from Italy in 2001. Hailing from a budding family of Italian gourmets and cheese-makers, Mario uses sheep’s milk from Harrogate to create this smooth, rich and creamy Leeds Blue in an Italian style. Winner at Artisan Cheese Awards.