Just a small appreciation post for some of the incredible dairies in Wales 🏴. I’m putting together a board for a date night tonight and wanted to showcase these local heavyweights before they disappear.
From top left, clockwise:
Hafod Welsh Organic Cheddar: A raw milk powerhouse made from a single herd of Ayrshire cows. It’s dense, buttery, and has that distinct "farmhouse" soul that mass-produced cheddar just can’t touch.
Perl Wen (Caws Cenarth): A unique cross between a Brie and a traditional Caerffili recipe. It’s got that lovely mushroomy rind with a citrusy, slightly crumbly core that softens into pure cream at room temperature.
Smoked Caerffili (Caws Teifi): Teifi are legends in the raw milk scene. Their oak-smoked Caerffili is incredibly well-balanced—the smoke is present but doesn’t bully the delicate, milky flavour of the cheese.
Môn Las (Anglesey Blue): A bold, salty, and wonderfully creamy blue from the Isle of Anglesey. It’s seasoned with Halen Môn sea salt and hits that perfect sweet-salty equilibrium.
Everything is currently "tempering" (the Perl Wen is already starting to look promising). Planning to serve with some local sourdough and maybe a bit of honeycomb for the blue.
Wales might be small, but the cheesemaking here is world-class.
🏴🏴🏴🏴
by M00N_Water