Organic Welsh Cheddar

Hafod //

In honour of the coming of spring and the recently celebrated St Davids day, we have picked the luxiourious organic welsh cheddar, Hafod, as our inaugural “Cheese Spotlight”.

Created on an organic farm near the  Ceredigion coast, this cheese is a real family affair. Patrick Holden along with his wife Becky, Patrick’s son Sam and his wife Rachel all play a part in the production process.



Five things you never knew //

Organic Heritage

Hafod is a traditional hard cheese handmade on Wales’ longest certified organic dairy farm, Bwlchwernen Fawr.

Having started out as an organic commune in 1973, Bwlchwernen  is the oldest, continuously registered organic farm in Wales. Patrick was a member of the commune and, after it was dissolved, he stayed on as a tenant before eventually purchasing the property.

Whats in a name?

The name – Hafod (pronounced Havod) – is Welsh for summer place or pasture. In our farm’s case, Hafod is an area of meadow next to the river Aeron where the cows graze when they are not being milked.

Its all in the milk!

The Holdens only use the raw (unpasteurised) milk from their 75 Ayrshire cows to make Hafod.

Ayrshire milk is rich in butterfat and protein, and is widely regarded as being ideally suited to cheesemaking. It is this unique combination of organic Ayrshire milk and traditional cheesemaking techniques that give Hafod its buttery, rich and nutty flavours.

Poached recipe

Hafod is actually based on the recipe for Lincolnshire Poacher and was created with input from Poachers creator, Simon Jones, and Joe Schneider of Stichelton fame.

Size Matters

The cheese is made in 10kg and 18kg rounds, cloth bound and matured to 16 months, during which time it develops a traditional mould rind.

 I Heard it on 

The Cheesewire 

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