The Courtyard Dairy

The Courtyard Dairy Specialist Farmhouse Cheeses - Like The Courtyard Dairy to find out more about farmhouse cheese-making and how The Courtyard Dairy age cheese
(605)

It was Munster, that amazing washed rind from the Alsace, how many different Munster producers can we try in a week do y...
06/09/2026

It was Munster, that amazing washed rind from the Alsace, how many different Munster producers can we try in a week do you think??
Walter's not impressed with the smell, and to say he lives above a cheese shop ... that's saying something! 👃🧀

Guess what region of France Andy and Kathy are visiting by the photo on the cheese-makers wall?
06/09/2026

Guess what region of France Andy and Kathy are visiting by the photo on the cheese-makers wall?

People still using their LEGO cheeses included in the Cheese Advent Calendars a few years back...This one has become 'Ro...
04/09/2026

People still using their LEGO cheeses included in the Cheese Advent Calendars a few years back...
This one has become 'Roving Cheese Walker'.

01/09/2026

A bit about Corra Linn. A cheese created out of necessity to cope with the fluctuations of seasonal farming.

24/08/2026

De-clothing a Stonebeck, with it's hand-stitched binder. A step back to how things were done - no lard or butter in Yorkshire! We're not wasting that on a cheese 🤣.

Eating the rind. Ever wondered why they didn't used to eat the rind as much...Well historically it was the packaging, th...
20/08/2026

Eating the rind.
Ever wondered why they didn't used to eat the rind as much...
Well historically it was the packaging, the driest, most stable part of the cheese, that would sit on the back of carts and on the floor, protecting the cheeses as they were taken to market and traded.
It was the same reason cheeses were often wrapped in leaves, to package and protect them as they transported it to market.
This picture here is from Leicester's Cheese Fair in the 1890s (it ended in 1910 as cheese fairs became supplanted by direct trading).
Nowadays our cheeses don't sit out on the floor, so although they may be natural rinded you can enjoy the rind, or taste it at the very least.

18/08/2026

More rennet experiments as we make a 'thermophilic soft cheese' today in our micro research dairy.
Results to follow.

🧀 Fun Fact Friday!Did you know cheese is often described as "alive"?Even after it's been made, millions of helpful bacte...
14/08/2026

🧀 Fun Fact Friday!

Did you know cheese is often described as "alive"?

Even after it's been made, millions of helpful bacteria and microbes continue to work their magic during the maturation process. These tiny organisms help develop the unique flavours, aromas and textures that make every cheese so special.

That's why the same cheese can taste completely different depending on how long it's been matured!

13/08/2026

Camembert making for our rennet experiments.

13/08/2026

Flocculation of our trial Camemberts ready for next month's Rennet Seminar.

Address

Crow Nest Road
Settle
LA28AS

Opening Hours

Monday 9:30am - 5:30pm
Tuesday 9:30am - 5:30pm
Wednesday 9:30am - 5:30pm
Thursday 9:30am - 5:30pm
Friday 9:30am - 5:30pm
Saturday 9:30am - 5:30pm
Sunday 10am - 5pm

Telephone

01729 823 291

Website

Alerts

Be the first to know and let us send you an email when The Courtyard Dairy posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to The Courtyard Dairy:

Shortcuts

Share

Category