Yr Afr
£8.95
Yr Afr – Bradley and Beth Cunningham in Bethesda, North Wales.
Yr Afr is a mould-ripened soft cheese based on Crottin de Chavignol ~ traditionally hailing from the Loire Valley. It’s name literally means ‘the goat’ in English. Despite being such a new cheese it has been picking up a number of awards including Best Micro-Producer at the Artisan Cheese Awards 2026.
More information below…
Out of stock
Email when stock available
Yr Afr – Goat’s Milk – Raw – Vegetarian Rennet – (Bethesda, Wales)
Brad Cunningham and his wife Beth produce the wonderful Yr Afr goat’s milk cheese in Bethsesda, North Wales. The couple relocated to the Snowdonia region from Yorkshire a couple of years ago. After arriving in North Wales they established their own small herd of goats and started to make cheese at the Cosyn Cymru dairy. They now source unpasteurised goats milk from two other local herds and have been gradually increasing their production.
Yr Afr is a mould-ripened soft cheese based on Crottin de Chavignol. It’s name literally means ‘the goat’ in English. Despite being such a new cheese it has been picking up a number of awards including Best Micro-Producer at the Artisan Cheese Awards
Related products
St Jude
St Jude – Made by Julie Cheyney in Bungay, Sulfolk
A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.
Highmoor whole cheese
Highmoor – Made by Rose Grimmond in Oxfordshire
A semi-soft, washed rind cheese with brothy and bacony notes from the rind made at the Nettlebed Creamery near Henley by Rose Grimmond. Rose's family are dairy farmers and the family farm, located 1 mile down the road, provides all the beautiful organic cows' milk used to make the Nettledbed cheeses. Shape, taste and texture all make Highmoor an interesting addition to any cheese board and given the closeness of the cow to creamery to No2 this is also a great cheese to eat to reduce your food miles and support two local businesses.
Shilling
Shilling – Made by Roger Longman in Whitelake, Somerset
It is inspired by the French Crottin, and similar to that, this cheese can be eaten at both a young age and matured on to firm up and develop more savoury flavours. The paste is dense owing to the pre-draining of the curd and a sweet goats milk flavour gives the high acid cheese a joyful lift. Flavours of macadamia, almond & mushroom come through.
Rollright Baby
Rollright – Made by David Jowett in the North Cotsworlds, Gloucestershire
A soft cheese banded in spruce bark. A delicate, peachy-pink rind ripens the cheese within to a rich, spoonable texture. The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma.
Dazel Ash
Dazel Ash – Goat’s Milk – Pasteurised – Vegetarian Rennet (New Forest, Wiltshire)
The name of this beautiful springtime cheese is derived from an idyllic little copse ‘Dazel Wood’ situated just behind the farm in the New Forest. Made by Chris and Claire Moody only a couple of miles from Lyburn Farm, who started making cheese in Salisbury in 1988 and have since developed into a fully established dairy. This delightful goat’s cheese has an edible ash coating which matures into a crinkly rind which takes on a lustrous satiny, dark hue of black and white. Dazel Ash has fresh, clean flavours which pair perfectly with lemon curd, wildflower honey or frozen grapes.
Chutneys, Pickles & Jams
Crackers & Savoury Biscuits
Platters to Impress
Hampers