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!

Hello, culture-verse! My name is Katie, and I'm pleased to introduce myself as culture's new editor. I've been working in culture's Boston office for a month now. I'm still in settling-in mode, but I'm thrilled to be here.

As you may have read previously in this post, my background is in daily journalism — most recently I worked at the Washington Post Express. Each week, I edited the Dining section; every other week, I wrote a column on eating out. It was a delicious introduction into the world of food journalism.

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.