Cerfai Cheddar – this is coated in Suma soya margarine and is made from unpasteurised milk, vegetarian rennet and sea salt. Matured for 5-9 months (depending on the season), it is produced in weights 4-4.5 kg and 10kg.
Caerphilly and Caerphilly with Leek and Garlic - this cheese is made to a traditional Caerphilly recipe. It is eaten as young as two weeks, although if it is matured for 1-2 months it has a better flavour. Once out of its mould the cheese is soaked in brine for 24 hours. It has a mouldy rind, the colour of the mould depending on how long it is left to mature. If used, organic leeks and garlic are added just before moulding the cheese.
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