Experience True Yorkshire Tradition
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Cheese Menu

The Courtyard Dairy was created in 2012 by Andy and Kathy Swinscoe with the ethos to supply the best cheeses produced in Britain. Andy studied cheesemaking and has worked with leading cheesemongers in the U.K and France.

Andy and Kath's aim is to champions the cause of the few remaining independent farmhouse cheese-makers in Britain who still manufacture by hand using (mainly) unpasteurised milk from their own herds. Each cheese is then aged to perfection in The Courtyard Dairy's maturing cheese room near Settle. Their awards are numerous and include Cheese retailer of the year 2013 and the much sought after 'Cheesemonger of The Year' at the World Cheese Awards.

St Thom. Unpasteurised Goat's cheese Haydn Roberts in Upper Broadheath, Worcester.

This new cheese is made to a typical French recipe, but with more delicate goat and yeasty flavours to counter the freshness.

St Oswald. Pasteurised, Cow, Organic Diane Stacey at Gorse Hill Abbey Farm, Cotswolds

A rich, washed-rind cheese, based on the French recipes of Munster and Chaumes, St Oswald is made by hand on a small family farm, and washed repeatedly for three-months to produce a soft, buttery cheese with a pungent flavour.

Tunworth. Cow's Milk, Pasteurised Stacey Hedge and Charlotte Spruce in Hampshire

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. .

Fellstone. Unpasteurised, Cow, Tom and Clare Noblet, Whin Yeats Farm, Hutton Roof, Cumbria,

Based on a traditional old 'dales' recipe Fellstone is aged for three months by which time it has the fresh lemony-lactic flavours of a good Wensleydale, with a supple, firmer texture. This is farmhouse Wensleydale how it used to be, and it's still being developed – Fellstone is one to watch.

Summer Field Alpine. Unpasteurised, Cow, Vegetarian, Organic, Alastair Pearson at Botton Creamery near Whitby, North Yorkshire.

Only made when the cows are at pasture during the summer months, this cheese is in extremely short supply. Made to a Gruyère recipe, it has that sweet, supple nuttiness associated with the best Gruyère.

Cote Hill Blue. Unpasteurised, Cow, Vegetarian, Mary and Michael Davenport in Market Rasen, Lincolnshire.

With the price of wholesale milk falling, the Davenports took a short course in cheese making and invented Britain's first unpasteurised soft blue-brie.

Choose 3 cheeses @ £9.00 or 6 cheeses 'to share' @ £13.50. Served with warm handmade beer bread, wafers, grapes, celery and quince jelly

Port

To enjoy with your cheese selection may we recommend a glass of decent Port!

Grahams Six Grapes £4.95 per 100ml or 300ml sharing decanter £13.75

Grahams 10 year Old Tawny £7.50 per 100ml or 300ml sharing decanter £21.00

The Worsley Arms Hotel
Main Street, Hovingham, York, YO62 4LA
England, UK

Tel: +44 (0)1653 628234
Fax: +44 (0)1653 628130
E-mail: enquiries@worsleyarms.co.uk