Cheesemaking & ingredients

 Please note that our cheese is not vegetarian due to our use of calf rennet involved in creating our curds. We also bind our cheddars in lard-soaked muslin for maturing.

We bind our cheddars in lard-soaked muslin, it is what helps us in developing the best moulds on our rinds which in turn leads to the best cheddar. The lard we use is pork lard

All our milk is provided by a single herd of 120 Holstein-Friesian and 12 Jersey cows, who graze in the fields on the farm where our dairy is built.

Not all of the cheese for sale on our online shop is made using organically sourced milk. Stichelton, Finn and Ragstone are made by our partners who operate at different sites and source different milk. The milk sourced for their cheeses is of exceptional quality and sourced locally to their respective dairies. We are proud to be working with such exceptional cheesemakers and to have such a selection of beautiful artisan cheeses on our website.

The UK government advise is that pregnant women and immunocompromised individuals should avoid all unpasteurised soft cheese. 
 This is due to the risk that listeria may be present in raw (unpasteurised) milk and may pass into the cheese. The illness that listeria causes can cause complications during pregnancy and for immunocompromised individuals.

Please visit the NHS website for more information regarding pregnancy and unpasteurised cheese.

Go to

We are regularly audited by Environmental health and also operate a positive release system which means that every single batch of cheese we produce is tested for key pathogens and only leave our dairy when they are shown to be safe.

Storage, maturation and cheese care

Our cheeses mature the way they do because of the micro fauna and flora that have built up over time in the maturing rooms.

Our twelve-month long maturation process for our Pitchfork is what creates its long, rounded flavour. Find out more about Pitchfork.

Gorwydd is matured for six to twelve weeks, much longer than most Caerphilly which can be sold when a few days old. The longer maturing time and attention to detail is what gives our Gorwydd Caerphilly it’s unique flavour. Find out more about Gorwydd.

The best way to keep our cheese is in the fridge below 8° c

We use waxed paper to wrap your orders as it allows the cheese to breathe without it drying out. Don’t throw it out when you store your cheese in the fridge, keep your cheese wrapped in this. We don’t recommend clingfilm as this can cause the cheese to ‘sweat’ - this is particularly bad for the Gorwydd rind.

Anytime in the first 2 weeks of arrival, although they will keep for longer if stored correctly.

All cheese is best eaten at room temperature, so remove it from the fridge 30 mins before eating for a smaller wedge. Allow an hour for 500g and bigger.

We hope you’ll enjoy your cheese so much that it’ll be gone within a few sittings, but don’t panic if it has been left for a few days and there is a small growth of surface mould. This is perfectly normal, and simply cutting away a thin slice to remove the mould will leave the cheese beneath in perfect condition. 

Curds and whey draining, handmade cheese makers. The Trethowan Brothers.