Named after the pitchforks that we use to toss the curds, we began making our Pitchfork Cheddar in 2017 and in 2019, won ‘Best British Cheese’ and ‘4th Best Cheese in the World’ at the World Cheese Awards in Italy. We have gone on to win Gold and Silver awards at the 2021 Artisan Cheese Awards.
Made with raw, unpasterurised milk and cloth bound with lard, every Pitchfork cheddar is allowed to mature for up to 12 months to develop its signature flavour.
Pitchfork Cheddar has a dense, creamy texture and a full-bodied flavour and our favourite description is ‘a cheese with a taste of history’.
Pitchfork Cheddar is a natural starting point for a cheeseboard as well as being a versatile cheese to use in cooking, from toppings to soufflés, from toasties to scones.
Named after our family farm in Wales, we have been making Gorwydd Caerphilly for more than 25 years. In 2019 we were awarded a Super Gold medal at the World Cheese Awards in Italy and have gone on to win Best Cow’s Milk Hard Cheese at the 2021 Virtual Cheese Awards.
Made with raw, unpasteurised milk, our Gorwydd Caerphilly is allowed to mature for longer than most standard Caerphillys (between 2-3 months) to allow it to develop its full flavour and delicate texture.
Gorwydd Caerphilly is really three cheeses in one. The rind (which we encourage you to eat) has a mushroomy flavour. Just under this is the breakdown, which increases in depth at certain times of the year. Below this is the slightly crumbly inner. Gorwydd is described as ‘earthy and natural with a slightly citrusy tang and a velvety texture’.
Gorwydd Caerphilly compliments any cheeseboard and is also a versatile cheese to cook with.