I spent a day meandering around at the Organic Food Festival on Saturday where I was tipped off by a fellow food writer about a young couple who were making cheddar from Ayrshire cows on a farm in West Wales.
Didn't sound massively exciting - how many cheddars are there in the world for goodness sake - but as I trust his judgment I tracked them down.
What a cheese! It was full of flavour but incredibly pure tasting with none of the funky flavours you can get in artisanal cheddars like Keens and just a hint of that deliciously crystalline texture you get in an aged parmesan.
The cheesemakers, Sam and Rachel Holden, admittedly have an impeccable foodie pedigree. The organic farm on which they're making it is managed by Sam's father Patrick, director of the Soil Association. But that doesn't make it any less of an achievement
Apparently Randolph Hodgson, buyer for Neal's Yard Dairy (and brains behind the fabulous Stichelton - of which more later) was so impressed that despite the fact he initially told Sam Neal's Yard didn't need any more cheddars they're taking it on.
Look out for it. It's called Hafod and I predict it's a star of the future.
2 comments:
Sounds fabulous Fiona! One can never have too much cheddar (good cheddar that is) will look out for it next time I'm in Neal's Yard...yum!
Thanks, Signe. Another on-line cheese retailer The Cheese Society (see links) has written to tell me they've taken it on too because they were so impressed.
It toasts brilliantly too!
Post a Comment