Matured traditionally for at least 12 months, giving it a deep, rich taste.
Hafod is a traditional hard cheese handmade by Sam and Rachel Holden on Wales’ longest certified organic dairy farm, Bwlchwernen Fawr. They only use the raw (unpasteurised) milk from their 65 Ayrshire cows to make Hafod. Ayrshire milk is rich in butterfat and protein, and is widely regarded as being ideally suited to cheesemaking. It’s this combination of creamy organic Ayrshire milk and traditional cheesemaking techniques that give Hafod its buttery, rich and nutty flavours.
The name Hafod (pronounced Havod) is Welsh for summer place or pasture. In the farm’s case, Hafod is an area of meadow next to the river Aeron where all the cows graze as heifers before joining the milking herd. Bwlchwernen Fawr has been farmed organically for 35 years, by Sam’s father Patrick Holden, former Director of the Soil Association.