Art of Maturing by Andy Swinscoe, World Cheesemonger of the Year
By Dr Philip Hoskin
On Friday 3rd October, we were delighted to welcome Andy Swinscoe, award-winning cheesemonger and co-founder of The Courtyard Dairy, for a fascinating session on the craft and culture of cheese. Andy brought with him an array of cheeses, which included: a sizeable wheel of Wensleydale, Yoredale, Kalkaber, Tunworth and Yoredale Blue. All were enjoyed by Andy’s captive audience of turophiles.
Andy’s talk traced his remarkable journey from a young Cumbrian with a passion for flavour to becoming one of the UK’s most respected experts in the art of affinage – the maturing of cheese. After gaining a First-Class degree in Culinary Arts and Hospitality, Andy worked for prestigious establishments including Paxton and Whitfield, Britain’s oldest cheesemonger, and even delivered cheeses to Buckingham Palace. Awarded a scholarship by the Queen Elizabeth Scholarship Trust, he went on to apprentice under Hervé Mons in France, widely regarded as the world’s finest affineur, honing his craft in the ageing of cheeses like Comté and Salers du Tradition.
On returning to the UK, Andy worked with The Fine Cheese Company in Bath before he and his wife Kathy realised their vision of opening their own specialist shop in 2012. The Courtyard Dairy, near Settle, has since become a celebrated destination – not just a shop but also a museum, restaurant, and maturing room dedicated to championing farmhouse cheesemakers. Their ethos is clear: to support small, independent producers who use traditional methods and unpasteurised milk to create cheeses of exceptional depth and flavour.
The awards and accolades speak for themselves: Cheesemonger of the Year (2024, Global Cheese Awards), Best Cheese Shop in the UK (The Times, 2024), and most recently Andy was named a Food Hero by the British Library Food Awards (2025).
Andy’s visit gave us a unique insight into the skill, patience, and passion behind every great cheese. His enthusiasm was infectious, and we left not only with palates sated, but also new knowledge and appreciation for this timeless craft.
