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 raw cow's milk and animal rennet.

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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.

From the farm gate - a visit to Holden Farm

From the farm gate - Part 2

From the farm gate - Part 3

Download crib sheet

##Section##

##Split##

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

Our work with this cheese

Read more