Cheesemaker Rob Howard looks to historical sources for inspiration, and makes Hafod according to methods described in the classic manual Practical Cheddar Cheese-making, written in 1917.
The farm in Ceredigion, Wales, is owned by Patrick Holden, who was previously the head of the Soil Association. He is the founder and head of the Sustainable Food Trust.
Raw cow's milk
Nutty + Buttery + Tangy