kg of cheese

Our Cheese.

Using unpasteurised milk from our own herd of pedigree Holstein Friesian cows means that we have full traceability of the milk and can be sure of both its quality and safety. The milk we use for our cheese comes through a pipe, directly from the cows in the milking parlour into our vat, meaning that it is as fresh as it possibly can be, and has not been stored or transported. We start the cheese making process straight away, making use of the fact that the milk is already warm!

Using traditional recipes, adapted as we have gone along in the farmhouse kitchen, our cheeses are made by hand, on farm in small batches. As a new dairy, we're refining our recipes all the time - the hard part is waiting for each batch to reach maturity to find out whether the changes we've made have worked!

We're currently making two types of cheese. Both are unpasteurised, pressed and cloth bound but differ in the make process - the starter culture used and the times and temperatures achieved whilst making.

The Process.


Making our delicious cheese…

We aim to start the cheese making process at 7 – 7.30am, making use of the warmth of the milk.

Cheese making day...

Tom connects a pipe from the main milking circuit directly into the vat. The cows are milked and the milk goes through a filter then straight into the vat – warm, frothy and as fresh as it can be.


When the vat has the right amount of milk in, the pipe is taken away and the milking circuit connected back again.

What we add...

The starter culture is added, which causes the milk to start to acidify, and then the rennet. After approximately 1 hour this causes the milk to coagulate and set, separating into curds and whey.
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The whey...

The whey is drained off into a tank (used to feed our cows & pigs!). The curd is cut into blocks, stacked and turned. It is then milled into small pieces by hand and salt is added.

Moulds & bandages...

The curd is put into cloth-lined moulds and lightly pressed. In the evening, the cheeses are turned and put into their bandages before being pressed more firmly overnight.


The following day the cheeses come out of the press and are buttered before being stored on wooden shelves. The cheeses are turned and brushed regularly to encourage an even rind to form.


Chesses are matured for at least 3 months (Fellstone) and 4 months (Farmhouse) to develop their flavours and textures.The cheeses can be stored for long periods of time, developing maturity all the time.


When our cheese is ready we add our labels, confirming its weight and use by date.


And it's now ready to enjoy!
    Jane KholoudJacqui TaylorMargaret James-BarberSharron Bradley-ThomasRuth Power
  • Just started on my first bottle of your lovely creamy milk & it is DELICIOUS. I'd forgotten how good milk could taste
    Jane Kholoud
  • We had half a pig delivered last week from yourselves and it is delicious! We had a joint for Sunday lunch which was really tasty, the sausages are yummy and my dad says the pork chops are the best he's had in years! Thanks so much, we will be ordering again.
    Jacqui Taylor
  • This cheese is the best, and if The Courtyard Dairy in Settle is interested, it must be good. The milk it is made from is the best I have tasted in the area, and was so impressed at the way the cows are loved and treated.
    Margaret James-Barber
  • We purchased some milk and cheese from the stall at the food festival.... Both taste great!
    Sharron Bradley-Thomas
  • The latest versions of the cheeses are delicious. Just having a creamy glass of milk! Really recommend your fantastic produce!
    Ruth Power