Traditional methods and small operation pays dividends with judges

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Andy and Kathy Swinscoe work exclusively with 25 small farmhouse producers, the smallest with a herd of just 40 cows, who make cheese in a traditional manner, often using unpasteurised milk.

From Fife in Scotland to Totnes in Devon, they regularly visit each one to touch, taste and select the best batches which are then aged to perfection at the shop.

Andy said: “In the UK this industry is young and exciting, in France they never really lost it.”

Their ethos was something the judges commented on, with Patrick McGuigan enthusing: “Andy has visited and made cheese with almost all of his suppliers and remains in contact with them, which helps him to source the very best of each batch. The Courtyard Dairy is a brilliant example of how a shop can do great things.”