Fathers Day Pre Order - Gourmet Courtyard Dairy Cheese Feast

Regular price £35.00

Tax included.


A lovingly put together feast of the finest cheese supplied by the courtyard dairy. Dads will love this mega selection with added Blue Cheese & Camembert. 

The Selection includes

- 250g Tunworth (British Camembert)

- 200g Leeds Blue (Rich, Creamy & Piquant cheese made in Leeds via Italy)

- 200g Hafod Cheddar

- 200g Sparkenhoe Vintage (18mth Matured Farmhouse Red Leicester)

- 200g Fellstone (Traditional Dales Cheese similar to Wensleydale)

- 200g Baron Bigod (Unpastuerised British Brie)

- 1 Box of St Peters Yard Sourdough Crispbreads

- 1 Box of Yorkshire Water Crackers

More Details below;

Leeds Blue

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.

Made by Mario Olianas in Adel, near Leeds, West Yorkshire.

Tunworth Camembert

An English Camembert good enough to make a Frenchman weep: vegetal, porcini-flavoured and intense.
The Courtyard Dairy selects only particular Tunworth’s that are more wrinkled.  This makes for a more intense flavour – making an already brilliant cheese simply outstanding.

Tunworth was awarded Supreme Champion Cheese 2013 (British Cheese Awards).

Hafod Cheddar

Made from a small farm with only 65 Ayrshire cows. Hafod is a clothbound Cheddar from a very traditional recipe, this produces a cheese that is buttery and smooth, with that special Cheddar tang.
At The Courtyard Dairy the best Hafod Cheddar truckles are carefully selected then matured on-site a bit longer (to 14-months).  The 14-month old cheeses retain their buttery flavours alongside developing a real unique special tang.

Sparkenhoe Vintage Red Leicester

The only unpasteurised farmhouse red Leicester made in the world.
This version of Sparkenhoe red Leicester is the vintage profile; aged for 18 months, which gives it a strong, powerful flavour.

Made by Jo and David Clarke in Market Bosworth, Leicestershire, England.


Tom and Clare Noblet started to make cheese in 2015 on their dairy farm on the edge of the Lake District. Based on a traditional old ‘dales’ recipe of the north of England, 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.

Made by Tom and Clare Noblet at Whin Yeats Farm, Hutton Roof, near Carnforth, Cumbria, England.

 Baron Bigod

Aged to perfect ripeness in The Courtyard Dairy’s maturing rooms, Baron Bigod is Britain’s first unpasteurised Brie to be made on the farm in traditional large (3kg) wheels, and ladled by hand.  The French are jealous…

Made by Jonathan and Dulcie Crickmore in Bungay, Suffolk, England.