About Andy And The Courtyard Dairy
Andy Swinscoe is owner of The Courtyard Dairy in Yorkshire. He set it up with his wife Kathy in 2012 , after many years working for some of the best cheesemongers in France, London and the South West including a apprenticeship studying cheese-maturing with Herve Mons near Lyon.
His ethos is to champion and support the few remaining independent farmhouse cheese-makers in Britain. These small, individual farmers still make their cheese by hand with unpasteurised milk from their own herds, in order to get the best depth of flavour. Each cheese is then aged to perfection in The Courtyard Dairys maturing cheese room near Settle.
The Courtyard Dairy won The Best New Cheese Retailer at the 2013 British Cheese Awards, and was a runner-up for Yorkshire Food Destination of the Year 2013. Following these accolades The Courtyard Dairy also won Best Cheese Counter and Cheesemonger of The Year at The World Cheese Awards 2013 before being awarded runners-up in BBC Radio 4 Food and Farming Awards 2014 Best Food Retailer.
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How We Tested Extra Mature Cheddar Cheese
The products were assessed by a large panel of consumers who regularly buy and consume extra mature cheddar cheese.
The make-up of the panel broadly represents the demographic profile of adults in the UK.
Each extra mature cheddar cheese was assessed by 64 people.
The panellists rated the taste, texture, aroma and appearance of each product and told us what they liked and disliked about each one.
The taste test was blind, so the panellists didnt know which brand they were trying. The order they sampled the extra mature cheddar cheese was fully rotated to avoid any bias.
Each panellist had a private booth so they couldnt discuss what they were tasting or be influenced by others.
The overall score is based on:
- 50% taste
- 15% texture
- 15% appearance
These weightings are based on consumer rankings of the importance of different extra mature cheddar attributes.
*Greenhouse gases are measured in the unit of carbon dioxide equivalents . 100g GHG causes the same environmental damage as 100g carbon dioxide, 4g methane or 0.4g nitrous oxide.
Cabot Sharp Light Natural Vermont Cheddar 50% Reduced Fat
Clearly we think Cabot’s doing something right, so what sets this specific cheese apart? Well it’s a reduced fat cheddar, which means it’s specifically made with low-fat milk to provide half the amount of fat as the standard cheddar cheese. Coming in at 70 calories per ounce instead of 110, and 4 grams of fat instead of 9, this may be your pick for a high quality, responsibly-made cheese, if you’re keeping a close eye on the calorie and fat count. The addition you may notice on the ingredient list here is vitamin A palmitate. Per Cabot’s website, this is a substance naturally found in milk, but lost when the fat content is reduced. The law mandates the addition of vitamin A to such products, and the term “palmitate” is associated with a fatty acid from plants which helps the vitamin A remain stable. Nothing sketchy here!
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The 9 Healthiest Types Of Cheese
Cheese is a dairy product that comes in hundreds of different textures and flavors.
Its produced by adding acid or bacteria to milk from various farm animals, then aging or processing the solid parts of the milk.
The nutrition and taste of cheese depend on how it is produced and what milk is used.
Some people are concerned that cheese is high in fat, sodium, and calories. However, cheese is also an excellent source of protein, calcium, and several other nutrients.
Eating cheese may even aid weight loss and help prevent heart disease and osteoporosis. That said, some cheeses are healthier than others.
Here are 9 of the healthiest types of cheese.
Our Very Favorite Cheddar
The Whole Foods house brand scored far and away the highest in our rankings for flavor, texture, and ideal level of saltiness. It crumbled nicely when coaxed with a cheese knife, but relaxed into a creamy, tangy delight when placed in the mouth. Among all the cheese we tasted, both our food director, Rhoda Boone, and associate food editor, Anna Stockwell, declared this one the very best cheddar cheese of the bunch.
We were pleasantly surprised by Sargento, which is only available either sliced or shredded. Despite our pre-conceived notions about pre-sliced cheese, tasters called Sargento “distinctly sharp and tangy,” and “mild but nutty in a good way.” If you’re buying for cheeseburgers and want the convenience, this just may be the best cheddar cheese for your purposes.
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The Best Cheeses For Your Grilled Cheese Sandwiches
Grilled cheese is the ultimate comfort food. For the ultimate grilled cheese, here are the cheeses you should use.
There’s no bad time for comfort food, but in uncertain times, it’s often the first place we turn. Enter a good ol’ grilled cheese sandwich.
The good news is that you can use any cheese you like for your grilled cheese. If it’s your favorite, give it a go! The bad news is that not every cheese will give you the gooey melt that we all hold dear. If you simply must include a not-so-melty cheese like Parmesan or feta in your sandwich, grate or break up said cheese into any of the below cheeses . This way it will be perfectly incorporated into the dreamy, oozy sandwich that you’re going for.
Sainsburys Taste The Difference Mature Barbers Cruncher Cheddar 400g 350
Cracked and mottled with calcium lactate , this looks the rugged part. You might expect this from Somerset maker Barbers, which has been in the handmade-cheddar game since 1833. The texture is firm but creamy, not as crumbly as you might imagine. The flavour for all it flashes with dank, funky characteristics is rich, rounded and profoundly savoury. As that fades, lactic top notes gently tweak your salivary glands. 7/10
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Meet Our Expert Judges
Adam Moore is a prolific culinary judge. His credits include judging for Le Cordon Bleu cooking school and Royal Agricultural Society Fine Food competitions across a range of categories, including dairy.
He has formal qualifications in pastry, charcuterie and butchery, sensory evaluation, food styling and food photography. With more than 25 years in the industry, he has worked in restaurants, food service, retail, food manufacturing, marketing and sales. He’s a certified global executive chef, and culinology director at Culinary Revolutions. At home, he’s a hobbyist cheesemaker.
Robyn Gray has worked in the food and flavour industry for over 30 years, with a technical background focused in ice cream and general dairy textures, and more recently flavour delivery systems.
Robyn regularly exercises her expertise on judging panels for Australian food competitions, including the Australian Grand Dairy Awards .
Penny Lawson is a self-diagnosed ‘curd nerd’, with 20 years’ experience in the food industry, including dairy judging at RAS produce competitions in Sydney, Melbourne and Brisbane and the AGDA. She’s been at the forefront of the specialty cheese sector as a retailer and commentator, and is a passionate supporter and promoter of Australian producers.
At one point Penny moved to London and worked at La Fromagerie all to get closer to the source of cheddar. You can find her at Penny’s Cheese Shop in Potts Point, Sydney.
What Is The Strongest Cheese You Can Get
strongcheesecheesesCheddarcheeseThey are aged for at least 9 months.
- English Farmhouse Cheddar Cheese.
- Ford Farm Farmhouse Cheddar with Truffles.
- Fiscalini 18 Month Bandage Wrapped Cheddar.
- igourmet Irish Green Wax Mature Cheddar.
- Widmers 10 Year Cheddar Cheese.
- igourmet Kerrygold Aged Cheddar with Irish Whiskey.
- Premium Wisconsin Cheddar Cheese Aged 10 yr.
For some cheese guidance, here are the 10 most expensive cheeses in the world:
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Can You Freeze Cheddar Cheese
Yes, cheddar cheese can be frozen for up to four months. Most hard cheeses will freeze well and without affecting their flavour great news if you want to bulk buy your favourite cheddar while it’s on offer.
However, it can make the texture slightly more crumbly and harder to slice so its best to use defrosted cheese for cooking.
See all of our fridge freezer reviews.
Can You Still Buy Kraft Cheddar Cheese
Bega has now bought all of the Australian Kraft products, from Vegemite to Kraft Cheddar. But Mondelez has been quietly ditching Kraft for some time. First it vanished from Vegemite, then Philadelphia. Dr Wilkie told news.com.au these were the easy brands to change because the Kraft name played second fiddle.
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How We Test Cheddar Cheese
We test cheddar products that are available in major supermarket and grocery chains. We’ve included products that say ‘Vintage’ or ‘Extra Mature’ in the product name and/or are labelled with a maturation of 12 months or more.
Price is based on a 250g pack bought in Sydney stores .
Cheddar blocks are unwrapped and placed on coded plates immediately before the test. Our experts taste the cheddar samples ‘blind’ and in a randomised order, which is different for each expert.
Experts independently judge all cheddar products, scoring each sample for appearance/presentation, flavour, aroma, texture and body.
The CHOICE Expert Rating is made up of taste 70% and nutrition 30% .
We recommend cheddar cheese with a CHOICE Expert Rating of 70% or more.
What Cheese Is Low Carb 14 Best Low Carb Cheese
- 5 minute read
Searching for the best low-carb cheese?
Cheese and a low-carb diet seem to be a natural fit. Its high in both saturated fat and protein to fuel ketosis and help to preserve your hard-earned muscle tissue.
Most people also assume that its also low in carbohydrates.
However, that is not always the case.
In this article, we reveal the 14 best cheese for a low-carb diet.
Well present the cheeses from the least to the highest carb count, with nutritional information per one-ounce serving.
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These 7 Cheeses All Have Less Than 10 Grams Of Fat Per Serving
- Swiss , 1.5-ounce serving: 90 calories, 2.5 g fat, 1.5 g saturated fat, 44 mg cholesterol, 18 g protein
- Cottage Cheese , 1/2-cup serving: 81 calories, 1.15 g fat, 0.729 g saturated fat, 4.52 mg cholesterol, 14 g protein
- Ricotta , 1/2-cup serving: 171 calories, 10 g fat, 6 g saturated fat, 38 mg cholesterol, 14 g protein
- Mozzarella , 1.5-ounce serving: 132 calories, 7.5 g fat, 5 g saturated fat, 32 mg cholesterol, 12 g protein
- Muenster , 1.5-ounce serving: 136 calories, 8.5 g fat, 5.5 g saturated fat, 32 mg cholesterol, 12 g protein
- Provolone , 1.5-ounce serving: 137 calories, 9 g fat, 5.5 g saturated fat, 27.5 mg cholesterol, 12.5 g protein
- Mexican Blend , 1.5-ounce serving: 141 calories, 9.5 g fat, 6 g saturated fat, 31 mg cholesterol, 12.5 g protein
Great Value Medium Cheddar
Walmart’s generic brand cheddar is nearly identical in terms of the nutrition facts and ingredient list to the cheddar sold under Whole Foods’ generic brand 365. However, because it’s not a sharp cheddar, you may need more of it to feel that same cheesy satisfaction. If sourcing and ingredient specifics aren’t too important to you, this cheddar is a good, honest block of “what you see is what you get”.
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One Chefs Said That When Prepared Correctly A Raclette Can Make For A Showstopping Appetizer
Diners or chefs typically scrape the warmed cheese onto pieces of bread or push it onto a plate of pasta.
Chef Bernhard Mairinger of Bier Biesl Restaurant in Los Angeles, California, said raclette is excellent as long as it’s “the real stuff.”
“The half-wheel is fixed into a stand that has a broiler on top quick heat to make the cheese melt and caramelize a bit. served with good bread and some pickled vegetables, simple and amazing,” he told Insider. “It’s a great cheese to play with.”
A Versatile Blue Goat Cheese Humboldt Fog Is A Favorite Of Some Chefs Thanks To Its Acidity And Fudge
Another cheese-board staple that becomes more flavorful as it ages, Humboldt Fog can be found at cheese shops and many grocery stores around the US.
He said the cheese can be enjoyed either hot or cold and it’s great for melting on burgers or mushrooms.
” little layer of vegetable ash to gives it even more complexity.”
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How Does Shredded Cheddar Compare To Block Cheddar
But how did our favorite preshredded cheddar compare to our favorite supermarket sharp cheddar cheese that we shredded ourselves? To find out, we pitted it against shreds of our favorite block cheddar, Cabot Vermont Sharp Cheddar, in three more blind tastings: plain, on nachos, and in Simple Stovetop Macaroni and Cheese.
In the plain tasting, the Cabot block cheese won by a landslide. Its shreds had a much sharper, more prominent, and punchy flavor, without any of the starchiness of the Kraft cheddar. Though flavor differences mellowed out when the two cheeses were melted, tasters also preferred the silky texture of the Cabot cheese in nachos. The Kraft cheese, which had the smoothest texture of all the preshredded cheeses we tried, didnt break and wasnt overly greasy however, it was still dry when compared with the block cheese, likely due to the addition of modified cornstarch. As we expected, experts confirmed that the cellulose and starches added to preshredded cheeses dry out the surface of the shreds and inhibit melting and flow.
So when should you opt for preshredded cheese? If you have the time, we still recommend shredding block cheese by hand or in a food processor for the best results. However, for dishes where the cheese will be melted or combined with other ingredients, we think the shredded stuff makes a perfectly acceptable shortcut.
Sargento Medium Cheddar Slices
With a lineup of basic ingredientsâpasteurized milk culture, salt, enzymes, and annattoâand an average amount of sodium, this Sargento sliced cheddar is a completely acceptable option if you like the convenience of having your cheese pre-sliced. Just remember that there’s typically a markup for that.
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Velveeta Shreds Cheddar Flavor
Velveeta’s cheddar-flavored shreds are the perfect example of how cheddar can be a flavor, but not an actual block of cheese. First, let’s start with pre-shredded cheese products in general. To keep it from clumping, starch or a powder of some kind must be added to the mix. In the case of these Velveeta shreds, it’s potato starch and cellulose powder. This product also contains gelatin, milk protein concentrate, modified food starch, and a slew of other ingredients that have no business being in cheese. Let’s not even discuss the 460 milligrams of sodium. PASS!
Kerrygold Aged 2 Years Cheddar Cheese
The Cheddar cheese by Kerrygold is produced on the family farm from natural ingredients. Furthermore, cheese-making milk is obtained from grass-fed cows, which are not treated with rBST or other growth hormones.
Additionally, the cheese is aged over two years therefore, it has the delicious taste of perennial Cheddar and is preservative-free.
Moreover, this cheese is great for pairing with wine and crackers or tacos with its rich, nutty flavor.
You can also consider another product of this brand, Kerrygold Unsalted Cheddar Cheese. Besides, it is unsalted cheese, and it has a higher fat content, so great for baked food.
If you like Kerrygold cheese with pre-sliced for convenience and quick preparation of snacks, the product will be the ideal for you, Kerrygold Mild Flavor Cheddar Cheese. It includes ten slices, mild flavor with a hint of prosciutto.
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One Chef Said Pecorino Can Be Great For Snacking
“For me, it’s really the cheese of the Italians,” he told Insider. “I always have a piece of Pecorino Toscano or Sardo with some sliced pears as my afternoon snack.”
He said the cheese is widespread in Italy and each area in the country offers its own uniquely flavored versions of Pecorino.
How Many Calories Are In Cheddar Cheese
A typical 30g serving contains around 125 calories, which is about the same as an individual bag of crisps.
However, the recommended serving size for cheese is only around 30g, which is about the size of a small matchbox think pocket matches rather than the big ones youd use to light a barbecue.
This is roughly enough cheese for a couple of crackers, depending on how thick you slice it.
So although 125 calories doesn’t sound like a huge amount, with such a small serving size, its very easy to overindulge.
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Morrisons The Best Somerset Cheddar Crunch 350g 350
It is pale. It has visible lesions. There is a powdery residue on its surface. These may read like medical notes for a very ill patient, but in the world of vintage cheddars , they are positive signs. Not that this example is quite first-rank. It is full-flavoured, but lacks pin-sharp definition or decisive acidity. It tastes somehow dulled and muzzy, a bit like a sedated patient coming round from an operation. 5/10