wyn at the cheese bath

Three types of cheese are available.

Caerfai Cheddar, Matured for 5-9 months (depending on the season). Contains; unpasteurised milk, vegetarian renet and sea salt. Two weights are available 4-4.5 kg and 10kg (approx.)
After being turned out the moulds the cheeses are trimmed, coated in Suma soya margarine and bound in traditional cloth. The cheeses are stored in the maturing room at a temperature of 8-12c. Whole Cheddar is best transported with the cloth retained.

Caerphilly and Caerphilly with Leek and Garlic.

This cheese is made to a traditional Caerfilly recipe. It is a young cheese and can be sold as young as two weeks, although a Caerfilly matured to 1-2 months has a more satisfying taste. The organic Leeks and Garlic are added just before moulding the cheese. Once out of the mould the cheese is left in a brine bath for 24 hours. The Caerfilly is also stored on wooden shelves in the maturing room. After about 2 weeks of storage, a slight mould blooms on the surface. After 1 month, darker patches of mould may form.

We have facilities on the farm to vacuum pack and weigh cheese wedges of approximately 250g each. Individual portions of cheese can be bought at the farm shop during the summer season.