3 Perfect examples of Artisan cheese to enjoy on St David’s Day. Comes with Peter’s yard 90g Sourdough Crackers
Gorwydd Caerphilly 250g – Made by Trethowen Brothers
Three cheeses in one. The rind has a mushroomy flavour, below that, you will find a creamy breakdown while the centre is lactic and lemony with a delicate, crumbly texture. The three characteristics together make for a great depth of flavour and are what makes Gorwydd one of a kind.
Haford Cheddar 250g – Made by Sam & Rachel Holden
An unpasteurised Cheddar made by hand at Holden Farm Dairy on Bwlchwernen Fawr, Wales’ longest certified organic dairy farm. Sharp but subtle, Hafod has a rich texture and a complex and earthy flavour – perfect for adding to Welsh rarebit or eating with a slice of apple. The Hafod recipe was developed by Sam and Rachel Holden in 2005 after they were inspired by a recipe from Dora Saker’s 1917 book ‘Practical Cheddar Cheese-making’. The 75 Ayrshire cows on the farm produce a milk that’s perfect for high quality cheesemaking due to its rich and buttery texture.
Saval 250g – Made by Robert Savage
Washed in mineral water & bathed in a brine gives it it’s rich, sharp, fruity and earthy profile with a pungent aroma. This wonderfully piquant cheese is winner of the James Aldridge Memorial trophy for the best British raw milk cheese. Made with Natural rennet in west Wales, its fantastic mix of flavours make it a bit of a show stopper as you just have to keep cutting just one more piece to decide exactly what it tastes like. A gentle egg wash is applied before maturing at this is a traditional Dutch method carried out to protect the cheese from spoilage or late blowing.