Brefu Bach
milk type
Sheep
ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Bethesda, Gwynedd
milk source
Bought-in
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milk type
Sheep
ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Bethesda, Gwynedd
milk source
Bought-in
breed
Lleyn
season
Summer-Autumn
average age
3-4 Weeks
cheesemakers
Carrie Rimes
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This rare example of a Welsh raw sheep's milk cheese takes its name from the Welsh for 'little bleat'.
Background
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, originall...
Read More
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 at Ffarm Moelyci in Dyffryn Ogwen, in the foothills of Eryri, 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, organic, grass-fed Friesland-Lleyn ewes.
Read Less
Our Work
Brefu Bach is driven across the border to Chorlton Cheesemongers, our sister company in Manchester, where we collect it weekly in our van. When it arrives back with us in London, it is typically dr...
Read More
Brefu Bach is driven across the border to Chorlton Cheesemongers, our sister company in Manchester, where we collect it weekly 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 ripe enough to sell.
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Accompaniments
Brown Bread Crackers
£3.95
Tracklements Fig Relish
£4.95
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
Brefu Bach
The texture of this soft sheep’s milk cheese is moussy, light and fluffy, often with a silky breakdown at the rind
This rare example of a Welsh raw sheep's milk cheese takes its name from the Welsh for 'little bleat'.
milk type
Sheep
ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Raw
location
Bethesda, Gwynedd
milk source
Bought-in
breed
Lleyn
season
Summer-Autumn
average age
3-4 Weeks
cheesemakers
Carrie Rimes
background
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 at Ffarm Moelyci in Dyffryn Ogwen, in the foothills of Eryri, 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, organic, grass-fed Friesland-Lleyn ewes.
our work with this cheese
Brefu Bach is driven across the border to Chorlton Cheesemongers, our sister company in Manchester, where we collect it weekly 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 ripe enough to sell.
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