The Courtyard Dairy

04/06/2026

Father & Son Cheesemakers.
Spotlight on some amazing Father & Son teams in cheese, first up:
Charlie Westhead and son, Conan. Making Finn, Dorstone & Ragstone.

Charlie Westhead started making cheese twenty years ago in Central London, before moving out to Sevenoaks.  Several years ago he relocated in Herefordshire (land was cheaper there!) and built a brand new creamery, with a house attached. 

Son Conan grew up there, before leaving to work for Neals Yard Dairy, Mons Fromages in France, and most recently, as head cheesemaker making Tomme de Savoie in the French Alps.
Last year he returned to the UK to take over the family business. 

Conan's family favourite: Finn a triple-cream Brie, with cream added to the milk before making the cheese; a classic of the French Parisian style.

For Father's Day (21st) you can get Finn and three other amazing father and son cheese creations delivered in The Courtyard Dairy's 'Father & Son' box.

Link in bio or at https://www.thecourtyarddairy.co.uk/shop/buy-cheese/cheese-selection-boxes/father-son-father-s-day/

02/06/2026

These are the original 6 moulds used to develop Tunworth Camembert in Stacey and Julie's home kitchens over 20 years ago.

Shows just how far home cheesemaking can go.
Nowadays 1,000s of Tunworths are made each day.

(We now use them for experiment and cheesemaking courses to inspire the next generation of cheesemakers, as we were generously donated them several years ago.)

They have two tiers ➡️ as you need to fill the moulds with that much curd that will drain to make the final 250g Camembert cheese. The extension can then be removed after 30 mins ready for the 'first-turn' .

29/05/2026

Did you know? 🧀

Pliny the Elder mentioned Roquefort cheese as far back as 79 AD!!

That means this iconic cheese has been around for nearly 2,000 years 🤯

29/05/2026

A brand new selection box for the coming Father's Day....

Celebrating the best Father & son partnerships in the British cheese industry.

Featuring:
A cream-enriched Brie-style made by Charlie Westhead and his son, Connor;

A vintage, strong, red Leicester where Dad, David, milks the animals whilst son, Will, makes the cheese;

Farmer Mike and son, Jono’s modern classic that is the a powerful 2-year old, crystalline Cheddar/Gouda cross Old Wi******er;

And Joe and Michael Davenport’s recent creation of an soft, creamy blue brie: Cote Hill.

The perfect Father's Day cheese gift: four fantastic award-winning cheeses, all made by Father and Son teams. Available for nationwide delivery.

25/05/2026

In this sun 🌞, you really need to be wearing a cap 🧢.
And if you're into cheese, there's really only one cap you should wear 🤣.
Can anyone name all the legends from the cheese industry featured in this post?
⬇️

24/05/2026

Come to the coolest 🥶 place in town 😎.

24/05/2026

We've known it for years! Super chuffed for Marion, cheesemaker of Killeen Goat to win Supreme Champion at the Artisan Cheese Awards last night.
Thoroughly well deserved.
Their is a reason why is been a key cheese of our shop since day 1 when we opened.
🙌 Marion.

(Congrats to too for their Best Scottish Cheese Award with Elrick Goat, Best Blue cheese Sparkenhoe to , Best Goat to Sinodun and Best Territorial to ... and all the other winners too!)

23/05/2026

📢 Stonebeck is coming 🎉
The cows are out, the calves are had, the grass is growing, the fresh spring milk is flowing.
The first batch of cheese has been made: 8th May....
Watch this space - it'll be fully mature and ready to eat mid June.

Hold onto your hats kids - the 2026 Stonebeck season is almost underway!

22/05/2026

Did you know? 🧀

Modern factory Wensleydale can be made in just 2½ hours and matured in as little as two weeks…

But a traditional Victorian recipe took around 10 hours to make and a full three months to mature!

Same cheese—completely different pace ⏳

21/05/2026

Final post of our in depth look at ....
Link to buy this special tasting in bio.
😁😋.