Speciality Food September 2025

“And we’re seeing people becoming more educated about artisanal British cheeses, they’re interested in where the cheese is made on the menu, and we have more andmore people telling us they’ve tried a maker’s cheese before, or know the dairy. It’s an exciting thing.” Adding Rind to The Courtyard Dairy site has proven an especially shrewdmove, as consumers spend hours there buying cheese, visiting the cheese museum, and teasing their taste buds with anything frompizza to British Burrata withmacerated Yorkshire rhubarb, preserved lemon, pangrattato and radicchio. Could it be time to add a cheese restaurant to your business? specialityfoodmagazine.com cheeseboard.” It’s never been so important for cheesemakers to engage with the public, Steve says. “It’s a huge passion of mine. Storytelling is such a big part of the British cheese industry and the cheese industry as a whole. Being able to meet the makers means it’s more tangible for people. They can see the processes and really understand what goes into cheesemaking, as well as what we’re up against with the pressures of farming and the hurdles we have to go through.” Often those on the tours have been gifted vouchers as ‘the person who has everything’ and Steve thinks more opportunities to sample the cheese and learn about different accompaniments. “With our links to Wallace & Gromit, and the launch of the recent film, this is also an area we have expanded on. The creamery is now home to giant, life-sized knitted figures of Yorkshire Wensleydale’s most famous fans, alongside Norbot – the creamery’s newest odd-jobbing robot companion.” These new additions are proving popular with families, who are also enjoying the addition of a Find Feathers Trail Quiz, spotting the iconic character from the films hidden throughout the experience to uncover a secret word. Sandra says advance bookings for the creamery have increased, and a more varied demographic is being attracted. Continually looking at their offering means the team can ensure they’re giving visitors the best experience possible, she adds, saying the visitor centre is a valuable part of the business. “We attract visitors from across the UK and beyond to the Yorkshire Dales and surrounding areas. People love the opportunity to see first-hand the time-honoured traditions of Yorkshire Wensleydale and learn all about our history and process.” THE CHEESE BAR VARIOUS LOCATIONS EXPERIENCE: CHEESE RESTAURANTS Mathew Carver is obsessed with cheese – in fact, his entire business revolves around it. Starting as a food truck selling grilled cheese sandwiches eight years ago, he’s gone on to create a fromage-based empire, including two Pick and Cheese destinations in London, a further 47 recently opened in Berlin, The Cheese Barge (on a boat in Paddington) and Rind, attached to The Courtyard Dairy in Yorkshire. Cheese-based dining experiences are seriously hot business right now, he thinks. “A lot of people love cheese,” Mathew says. “I think we’ve found a bit of a niche because not a lot of people are doing a cheese-focused concept, and our restaurants aren’t all carbon copies of each other.” The main premise of each destination is to showcase largely British cheeses alongside pairings that make them sing, allowing diners to pick and choose (cheese) their way through interesting small plates – including Mathew’s favourites of butternut spaetzle with English Pecorino, sage butter and pine nuts, and St Ella goats’ cheese with Turkish delight –which he says is a delicious surprise for everyone who tries it. Customers are, he adds, almost creating cheese pilgrimages around the restaurants, marrying their visit with perhaps a trip to local cheesemongers and delis. Customers are, he adds, becomingmore adventurous around what they’re willing to try, including stronger cheeses, and whackier pairings. that a very positive thing. “They don’t necessarily know our cheeses, but then they end up being a customer of ours as well.” Consumers, he agrees with others, are seeking out unique experiences, which is why cheese is flying in the agritourismworld. “Whilst you can go to breweries and vineyards and different distilleries, cheese factory tours are still quite unique – there’s only a handful in the UK. One of the difficulties I thought we’d come up against was asking people to put on PPE – the hats and shoes – but that ends up being one of their highlights!” Producers are very good at ‘hiding in the background’ he adds, “but by opening our doors we can share so much with customers and that can only be a good thing. A lot of people have come back to do ours two to three times.” WENSLEYDALE CREAMERY, YORKSHIRE EXPERIENCE: TOURS, DEMONSTRATIONS, RESTAURANT Probably one of the best-known cheese-based activities in the UK, the Yorkshire Wensleydale Cheese Experience has become a vital part of the county’s agritourism scene. There are options available for all ages at the Visitor Centre, from live demonstrations, to pairings in the Taste of Yorkshire tasting room, and cheese-based dishes (including a popular Cheesy Afternoon Tea) in the onsite Calvert’s Restaurant or 1897 Coffee Shop. “We’re continually looking at ways in which we can expand and evolve our cheese experience for guests,” says Wensleydale Creamery’s senior brandmanager, Sandra Bell. “The introduction of our Taste of Yorkshire tasting roomhas given our visitors