A Cheddar cheese with a supple, golden paste and the occasional blue vein. The flavours are rich, layered, and generally less acidic than our other Cheddars.

Made with cow's milk and animal rennet. Clothbound with lard.

*Please note that we sell both a pasteurised and a raw milk version of this cheese. The cheese you receive will be labelled with the appropriate milk treatment.

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Cheesemaker Rob Howard looks to historical sources for inspiration, and makes Hafod according to methods described in the classic manual Practical Cheddar Cheese-making, written in 1917.

Location

Ceredigion, Wales

Our work with this cheese

We visit Holden Farm Dairy three times a year, tasting four months' worth of cheese at around 6-10 months of age. We also taste very young cheeses, helping Rob to collect information on the impact of his recent experiments. He then uses this information to guide the evolution of the methods. Sam and Rachel Holden have been making Hafod on Sam's father Patrick's farm near Lampeter, Ceredigion since August 2007. The cheese is now made by Rob Howard and his team at the farm of Patrick and Becky Holden near Ceredigion in Wales.