A cheddar-style cheese with a supple, golden paste. The flavours range from earthy and mellow to oniony with a bit of a bite.


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Milk: Raw Cow's Milk

Coagulant: Animal Rennet

Product Description

Hafod is made by Rob Howard and his team at the farm of Patrick and Becky Holden near Ceredigion in Wales. It is a cheese that has evolved considerably since we started selling it back in 2008. During that time, Hafod has adopted cloth binding in place of its original plastic-coated rind. The direct-vat freeze-dried starter cultures have been replaced by yoghurt-like bulk starters. The initial stirring is now done completely by hand rather than by motorised paddles. The high temperature of the original make has given way to a much gentler and slower process. The original Hafod cheeses weighed around 10 kg; recently an 18 kg format has been added as well.

The Ayrshire cows that produce the milk for Hafod are uniquely suited for cheesemaking. Despite their lower production levels than the more common Holstein and Friesian breeds that dominate modern dairies, their milk is richer in solids (the fats and proteins that form the structure of the cheese). They have a dynamic herdsman, Nicholas Millard, who prior to working with them completed a dissertation on the impact of cow nutrition on the sensory properties of cheese. He is actively experimenting in the milking parlour with novel practices that he encountered in the academic literature and during his visits to cheesemakers in Europe. These small differences all add up to significant differences in the finished cheese. Hafod is sure to continue to evolve in the years to come, but the ultimate aim remains unchanged: to produce a cheese with a supple, golden paste, which expresses the characteristic flavours of the farm’s milk.