This guest blog series is by Andy Swinscoe, who recently opened The Courtyard Dairy in North Yorkshire, England.

Part Two - getting it open.

I quickly realized that what I thought was hard – finding the location – was in fact the easy bit. It was now November and I had my work cut out: I had to equip the shop, get it open before Christmas, and get people to know about it. All in less than a month. It’s a good thing I had some contacts and had spent four years planning!

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Wisconsin Mild Brick
Cow's Milk - Wisconsin

We needed a name and you, our readers, social media fans, and friends, helped us to choose one. Meet Coach Farm's new raw goat's milk aged cheese: Rawstruck.

This name was inspired by Michelle Morgan's suggestion of Rawsome. So thanks, Michelle! You can forever tell folks that you inspired the name for this delicious cheese.

We needed a name and you, our readers, social media fans, and friends, helped us to choose one. Meet Coach Farm's new raw goat's milk aged cheese: Rawstruck.

This name was inspired by Michelle Morgan's suggestion of Rawsome. So thanks, Michelle! You can forever tell folks that you inspired the name for this delicious cheese.

This guest blog series is by Andy Swinscoe, who recently opened The Courtyard Dairy in North Yorkshire, England.

Part One - choosing the right place

I wanted a cheese shop. Somewhere where I could sell the best cheese and mature/refine it as well.

But I couldn’t find where to locate it. To return to the north of England was the idea, if only to cut down on the refrigeration bills, but the north of England is not full of plentiful affluent suburbs like the home counties, full of people who would buy the cheese I wanted to sell.

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Coach Farm is searching for a name for its new raw aged goat's milk cheese. Several bloggers received samples of the cheese so they could taste and describe it for our readers. Today's post comes from eight-year-old Ben LaCloche of Ben's Food Reviews.

At first sight, this white as snow cheese looked like a brie. When sliced it felt like an aged cheddar. Day one tastes: complex, tangy like a blue, salty and classic goat cheese taste. Texture: crumbly, dry, easy young rind. Day two brought about similar flavors, but the blue lessened. I think it would pair well with fresh fruit, preserves or on a salad. This cheese would be great on a spring or summer cheese board.

My idea for a name is Bianco Capra (white goat).

Coach Farm is searching for a name for its new raw aged goat's milk cheese. Several bloggers received samples of the cheese so they could taste and describe it for our readers. Today's post comes from Matt Spiegler of Cheesenotes.

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Coach Farm is searching for a name for its new raw aged goat's milk cheese. Several bloggers received samples of the cheese so they could taste and describe it for our readers. Today's post comes from Anne Maxfield of The Accidental Locavore.