Andy Swinscoe is a leading figure in the British artisan cheese world and Partner at The Courtyard Dairy, an award-winning specialist cheese shop, affineur, and small-scale cheesemaker based in North Yorkshire.

From a family with a long history in cheesemaking, Andy’s passion for fine food began early. He grew up working in his family’s successful three-star, two-rosette country-house hotel, which first introduced him to the world of hospitality. After finishing school, he spent 16 months in France working seasonally in a ski resort and managing campsites for Holidaybreak before returning to the UK to study Hospitality Business Management (BSc, First Class Honours) at Sheffield Hallam University. During his studies, Andy completed a prestigious placement at the five-star Balmoral Hotel in Edinburgh, where he won the national Young Guns competition for excellence in hospitality. He also gained valuable front-of-house experience working part-time as a head barman and waiter in a Michelin-starred restaurant.

His growing fascination with artisan cheese led him to seasonal work with Paxton & Whitfield, one of Britain’s oldest cheesemongers. At age 21, Andy deepened his expertise by completing a six-month apprenticeship with world-renowned French affineur Hervé Mons, living and working in France to learn traditional affinage techniques. On returning to the UK, he worked for The Fine Cheese Co., overseeing cheese care, quality, and training, and later joined Bath Fine Cheese before founding his own business.

In 2012, Andy and his wife Kathy established The Courtyard Dairy, a specialist retailer, wholesaler, and maturer of artisan, farm-made cheeses. The shop has since become a renowned destination and cheese museum, earning worldwide recognition and numerous accolades—including World Cheese Awards Cheesemonger of the Year and Finalist, BBC Food & Farming Awards: Best Food Producer 2025. In 2024, The Times named The Courtyard Dairy “The UK’s Best Cheese Shop.”

Beyond retail, The Courtyard Dairy also makes small quantities of raw-milk cheese in its own approved dairy, helping spearhead the revival of traditional farmhouse Wensleydale and Lancashire cheesemaking. Andy’s expertise and advocacy for artisan cheese have positioned him at the forefront of the UK’s farmhouse cheese movement.

A passionate educator and collaborator, Andy co-founded The Northern Dairy Seminars, a series of in-depth conferences exploring the science and craft of cheesemaking. His contributions to British food and farming have been recognised nationally—most recently when the British Library named him a “Food Hero” in 2025.