Feature

Sam Holden - Hafod
BwIchwernen Fawr, Llangybi, Wales

Hafod is an organic raw-milk mature cheese made on Wales’ longest established organic dairy farm, Bwlchwernen Fawr owned by Patrick Holden, director of the Soil Association.

The cheese is made by his son Sam along with Sam’s wife Rachel who gave up their careers in London and escaped to the Cambrian mountains in West Wales.

It is matured for more than nine months during which time it grows a mouldy rind.
Although the recipe for this cheese is similar to Cheddar and Lincolnshire Poacher, Hafod has distinctively rich, buttery & nutty flavours indicative of the raw Ayrshire milk used in its making.

Using only organic milk from the farm's 65 Ayrshire cows (a breed that produces milk high in butter fat and protein levels), Hafod is made from a recipe created by the late Dougal Campbell, using traditional techniques in a small open cheese vat.

Each truckle weighs just under 10kg, it is sold in halves and quarters.

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Milk & Texture: Unpasteurised cow’s
milk. Hard cheese with a firm-buttery texture
Flavour: Rich yet buttery flavours along with
nutty characteristics & a subtle tangy finish