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Richard III Wensleydale

An ancient Wensleydale recipe that produces a moister, less-crumbly, acidic cheese. At The Courtyard Dairy it is sold in the traditional manner at one month old, Richard III Wensledyale flavour is clean and light with a gentle, milky and lemony flavour. Made by Andy Ridley in Richmond, North Yorkshire, England.

Baron Bigod

Baron Bigod is Britain’s first unpasteurised Brie to be made on the farm in traditional large (3 kg) form and ladled only by hand.

Made by Jonathan and Dulcie Crickmore at Fen Farm Dairy in Suffolk.  Falling milk prices prompted them to diversify into cheese making.  Seeing a gap in the market for a large (3 kg) unpasteurised Brie (similar to Brie de Meaux) they started to develop Baron Bigod.  This involved purchasing a herd of French cows (Montbeliarde) to provide the rich milk needed to complement their newly acquired cheese-making skills.


Hafod Cheddar

Hafod Cheddar is hand made in small quantities using just the milk from the small herd of Ayrshire cows that graze on the organic pastures of Holden Farm in West Wales. The recipe is inspired by techniques used 100 years ago with an emphasis on slow, gentle and cool treatment of the sweet and rich milk and curd.

Hafod is traditionally bound in cloth and lard and matured for about a year. The flavour is described as “deep and mellow, rich with butter and with just a hint of sharpness”.

Hartington Stilton

Made in the Peak District this is the only Derbyshire Stilton, gaining its status in 2015 following a reopening of the creamery. It is a classic Stilton.


Wyngaard Goat Gouda

Mature Goat Gouda cheese that is smooth and melts in the mouth. It is tangy, not too salty, full of flavour and fresh tasting. Made in the Netherlands by Wijngaard Kaas.


Pinkish in colour. Its rind is soft and thin. The paste is uniform and compact. The taste is slightly sweet with a hint of tartness. A pasteurised cow’s milk cheese from Novara. Made by Mario Costa.




Southwest of Brussels, in the quiet Belgian town of Vlezenbeek, the Lindemans family has been farming and home-brewing as long as anyone can remember. Commercial brewing started in 1822.

Lambic, or spontaneously fermented beers, are the beers of this region and are among the world’s rarest: they are the only beers fermented via wild, airborne yeast – no yeast is added by the brewers. Lambics come only from the Senne River valley, near Brussels – a region about 15 by 75 miles in size.

In the mashing process 30% unmalted wheat is added to the malted barley and aged hops (as opposed to fresh hops) are used for the preservative process and not for the addition of bitter hop flavours. After the boil, lambic wort is transferred into a coolship (a large, shallow vessel) that exposes the hot wort to the cool fresh air and wild yeast! Outside air – laden with floating wild yeast cells, in a natural balance – can enter the coolship rooms via louvers in the walls.

The beer is top-fermented by multiple wild yeast strains, including Brettanomyces bruxellensis and Brettanomyces lambicus; most ales use the cultivated yeast Saccharomyces cerevisiae.

After fermentation, the beer is transferred into fermenting vessels for two summers of maturation. A second, slower fermentation takes place here, influenced by oak, either in an oak cask or in steel with oak chips added. After aging, the base lambic is treated in different ways to make different beers. For fruit lambics, fresh fruit juice is added just before bottling.

Clean, bright aroma and flavour of apples melds beautifully with the complex tartness of lambic. Smooth, light body with the fresh flavor of real apples and a light green-apple tartness.

Wensleydale and apple are a classic match so we’ve paired this with a lovely, light, lower alcohol lambic beer.



HefeWeisse is a south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The “Hefe” prefix means “with yeast”, hence the beers unfiltered and cloudy appearance.

Hopf Helle Weisse is a Hefeweizen style beer brewed by Weissbierbrauerei Hopf in Miesbach, Germany. Founded in 1892 they now brew 11 different wheat beer varieties. It is also the sister brewery to Hacker-Pschorr. Helle Weisse is top fermented, unfiltered and uses a 2/3 wheat malt and 1/3 barley malt mash. Typical white beer flavours with banana and clove.

The crumbly texture of the goats cheese is a great match to the softer flavours of the wheat beer.



Gose is predominately a wheat, low ABV beer that has a slightly sour lemon tart taste. Thirst quenching and refreshing. . It is a top-fermented beer brewed with the addition of lactic acid, coriander and salt and no hop flavors.

Many German beers take their take from the towns where they are brewed so its possible that Gose also takes its name from the town of Goslar where it was first brewed (or more likely the river Gose which runs through the town). Although the earliest recorded document dates to 1470AD for brewing Goslar beer its possible that it dates back to around 1000AD. Leipzig Gose is a more sour version of its Goslar cousin and takes credit for the survival of this beer style that almost became extinct in the 20th Century until it was revived by the micro-brewers in the UK and USA. Modern examples are from Chorlton Brewery and Magic Rock’s Salty Kiss.

The idea behind this match is that the saltiness of the Stilton will complement the saltiness of the Gose and should then bring out some of the more subtle citric fruit of the beer. Another good match would be to put on a dark roasted porter.



Thornbridge beers were first brewed in early 2005 after a 10 barrel brewery was established in the grounds of Thornbridge Hall, Derbyshire. From the beginning, Thornbridge’s vision was to create beers that would make them one of the UK’s leading new breweries and the adoption of the ‘Innovation, Passion and Knowledge’ strap line being a statement of the brewery’s culture.

The immediate impression of this wonderful multi award-winning (over 100) India Pale Ale is soft and smooth but this builds around the mouth to a crescendo of massive hoppiness accentuated by honey. Jaipur uses six different hops to build up its complex American style IPA flavour.

The idea behind this match is to find a beer strong enough in flavour to take on the Havod. The big upfront hop flavours should be a great match and bring out different flavours in each.



The Brasserie d’Orval is a Belgian trappist brewery located within the walls of the Abbaye Notre-Dame d’Orval in the Gaume region of Belgium.

They produce just two beers, Orval and Petite Orval (the latter only available from the the monastery itself – known as a Patersbier). Distinctive in it’s skittle-shaped bottle, Orval was first created in 1931 and has grown to iconic status and described by the beer critic Michael Jackson to be “a world classic”.

Authentic Trappist Beers can only be brewed by registered Trappist breweries (formed in 1997): there are 11 monasteries that brew (6 in Belgium, 2 in the Netherlands, 1 in Austria, 1 in Italy and 1 in the USA). They must be brewed by monks or under supervision, it must not be the main purpose of the monastery and observe monastic practises and it must not be for profit, with the income used to maintain the monastery and living expenses of the monks with the rest donated to charity.

Orval is a very dry, herby beer which is ideal as an aperitif and characterised by a bouquet of fresh hops, with a fruity note and pronounced bitterness. As with other Trappist beers, the flavours will change depending upon the age of the beer and the temperature it is served at.

Particularly pungent wash rind cheeses cope really well with bigger style beers and Orval, with its dry hopped character and use of the local wild Brettanomyces yeast (responsible for adding a “funkiness” to the beer) suit cheese like this really well.



Smokebeer from Schlenkerla is a dark, aromatic beer which achieves its smoky flavour by exposing the malt to intense, aromatic smoke from burning beech-wood logs at the Schlenkerla-maltings. First mentioned in 1405, the Historical Brewery Tavern Schlenkerla can be found in the middle of Bamberg, directly beneath the mighty cathedral.

The classic, magnificent-tasting beer has a distinct aroma through its palate to a clean, dry finish – a wonderful flavour which may come as a bit of a shock at first! A bit of a left-field pairing, the idea of this is to recreate a bacon and brie sandwich! The Bigod is quite a pungent Brie and hopefully can stand up to the smokiness, with the creaminess of the cheese providing a counterfoil to the flavour of beer. A side of fruit should hopefully add a touch of sweetness to the combination and bring it back into balance.

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