Orders may arrive +/- 2 days from your preferred delivery date.
Orders may arrive +/- 2 days from your preferred delivery date.
The texture of this soft sheep’s milk cheese is light and fluffy, often with a silky breakdown at the rind. Flavours are delicate and bright with a warm finish reminiscent of fresh cream. As the season progresses towards late summer, the texture becomes denser and richer, and the flavours more herbal and savoury.
Minimum weight - 120g.
Please note this is a seasonal cheese and is not available year round.
Average age 3-4 weeks
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.
For orders under £39.50, standard delivery is £8.00.
Collection from our London shops is free - choose Shop Collection at checkout.
Bethesda, Gwynedd
This rare example of a Welsh raw sheep's milk cheese takes its name from the Welsh for 'little bleat'.
Wales is a country famed for its sheep farming, but one that never developed a strong tradition of sheep's milk cheesemaking. One woman who is working hard to change that is Carrie Rimes, originally from Devon but deeply embedded in her north Wales community for more than three decades. A few years ago, after a long career as a grassland scientist, Carrie embarked on a new adventure: turning her lifelong interest in cheesemaking, ignited as a child on her family's farm, into a profession. After gaining experience in several French dairies, she applied her new skills to the challenge of developing a distinctive Welsh sheep's cheese made from raw milk. The result was Brefu Bach – Welsh for 'little bleat'. Produced in a converted Catholic church in Bethesda, on the edge of Snowdonia in north Wales, it is made with the milk of traditional breeds fed on species-rich pastures with the highest welfare conditions, including a small flock of local, grass-fed Lleyn ewes.
Brefu Bach is driven across the border to Chorlton Cheesemongers, our sister company in Manchester, where we collect it fortnightly in our van. When it arrives back with us in London, it is typically dried, turned daily and placed in the environment best suited to the batch until it’s ready to sell.
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