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Cheddar is GO!

This is our third summer in Somerset, and we love our new home. The milk is reliably fantastic, Gorwydd Caerphilly production continues apace, and we have slowly started to introduce a new washed rind cheese called Wendolyn (more about that in another post soon).

Now that we are well and truly settled into Somerset life, and find ourselves less than 7 miles from Cheddar as the crow flies, there is something that we really have to do … make cheddar!


Next month, we will begin to produce a traditional, cloth-bound West Country cheddar. It’s been a long time since a new cheddar of this type came on the market. As you will know, there are a number of great Somerset cheddars, which are well-known around the world, each with their own unique flavours, textures, and characteristics, and we hope to be able to add to the selection with our own unique cheese, which will exhibit its own qualities thanks to our wonderful herd of award-winning pedigree Holsteins and Jersey cows, their diet on the farm, and the environment at our dairy.


This project has been in the planning for a very long time. We announced it at the Specialist Cheesemakers’ Association annual get together (held here at Trethowan’s Dairy) last summer, but, as with all projects Trethowan, we like to plan meticulously before jumping in. And finally, we are there. The first pieces of equipment are arriving, Todd and Maugan have read, researched and observed, and can’t wait to put their cheesemaking skills into practice with this new cheese.

We were lucky enough to receive EU funding via the Rural Development Programme to help us buy the equipment and build the new cheddar store, which will be in the barn adjoining the dairy. This has really helped us get the project off the ground, and all being well, we will have cheddar to sell in time for Christmas next year!

crumbly, lactic, lemony, mushroomy

Cheesemaker and monger Ben explains 3-in-1 cheeseimg_0850

Come and find us at St Nicholas Market Bristol or at Borough Market London between now and Christmas.

Christmas Cheese


Planning your Christmas Cheese?

Come and catch us if you can at our Christmas markets between now and Christmas – Borough Market, St Nicks & the Tobacco Factory (Bristol) or go to one of the very fine establishments that sell Gorwydd Caerphilly!

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Super Gold!

We are delighted to have just scooped a Super Gold medal at the World Cheese Awards!

World Cheese Awards

Success at the Global Cheese Awards 2016 in Frome

It’s a very good day when you win 6 awards!  We are chuffed to bits.

  1. Best Hard Speciality Cheese  – TROPHY – Gorwydd
  2. Hard Cheese with Unpasteurised Milk – GOLD – Gorwydd
  3. Rind Washed Cheese – GOLD – Trethowan’s Wash Rind
  4. Territorial Cheese – SILVER – Gorwydd
  5. Caerphilly – SILVER – Gorwydd
  6. Crumbly Territorials (Retailer Class) M&S / Gorwydd – SILVER

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Christmas cheese-make almost finished!

We’ve been busy recently making cheese for Christmas – and by the end of this week, we’ll be finished. Hurrah – we’re all exhausted!! Gorwydd Caerphilly  

Maturing the cheeses


Prepping the press

  Maugan taking cheeses to the packing room  
Store is filling up!

  Texturing the curd


Cheese presses 

  Stirring the curd

  Georgie stacking moulds 

Freshly made Gorwydds  

  Whole Gorwydd

  Cut Gorwydd

 Todd and Maugan stepping outside the dairy for a break!

Thanks to Andre Pattenden for taking the lovely photos!