x THE COURTYARD DAIRY Wild Garlic Sausages w/ Old Roan Wensleydale 480g

We’re excited to announce a mouth-watering, seasonal sausage collaboration with our great friends Andy and Kathy Swinscoe at The Courtyard Dairy, a multi-award-winning cheesemonger in the bustling market town of Settle in North Yorkshire.

Their accolades speak for themselves: Cheesemonger of the Year (World Cheese Awards), Queen Elizabeth Scholar for Cheese Maturing, Rated one of the Top 50 Food Shops in the World (Financial Times), BBC Food & Farming Awards, to name a few.

Awards aside though, The Courtyard Dairy is a stalwart supporter of the independent British farmhouse cheesemakers, who still make cheese by hand with unpasteurised milk from their own herds. Each cheese is then aged, washed or rubbed to perfection in The Courtyard Dairy’s maturing room; supplying artisan cheese in peak condition is an art.

We’ve brought together the finest, native breed pork* and incredible, artisan cheese, bound with wild garlic, in a seasonal sausage that will bring the energetic, fresh taste of spring into your kitchen. This collaboration is a marriage of traditional artisan techniques and a celebration of the farms, woodlands and dales of Yorkshire’s ancient landscape. Two local businesses with shared values for farming and food systems; a perfect match forged in the land of all creatures great and small.

Pork shoulder and belly is coarsely minced with a selection of spices, raw and blanched wild garlic and a generous grating of perfectly paired smoked cheese. Smoked Old Roan Wensleydale is made by hand, in the time-honoured traditions of old and then gently oak smoked to balance its fresh acidity against the wild garlic. Wild garlic is present in just the right ratio; bringing that distinctive flavour to the fore but without overwhelming, whilst the Wensleydale delivers tang and acidity to the party. The result is a sausage of courage and distinction of which we – at Swaledale and The Courtyard Dairy – are immensely proud.

*We use the same top quality whole muscle cuts in our pork sausages, as we sell fresh to our restaurant chefs; our high welfare, heritage breed Middle White and Tamworth pork has an exceptional depth-of-flavour and natural marbling throughout. Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage.