This month, Andrew Lowkes takes over our blog with a series of posts about his recent trips to Holden Farm Dairy, where Hafod is made. Andrew is part of our wholesale team, and looks after restaurant accounts. In this first post he sets the scene for an exploration of integrity farming, pre-industrial Cheddar and the flavour of place.
At times, we may sell as many as seventy cheeses in our shops, and it’s common for us to display fifty to sixty on any given day. It’s always tempting to think that ‘more is better,’ but the truth is, this isn’t necessarily the case when it comes to a shop display.
We regularly visit cheesemakers to taste and select the batches of cheese we want to mature. A visit to the farm is an invaluable opportunity to understand the seasonal changes affecting the cheese. These short films endeavored to bring you a step closer to the cheesemaker.
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