It’s a very good day when you win 6 awards! We are chuffed to bits.
- Best Hard Speciality Cheese – TROPHY – Gorwydd
- Hard Cheese with Unpasteurised Milk – GOLD – Gorwydd
- Rind Washed Cheese – GOLD – Trethowan’s Wash Rind
- Territorial Cheese – SILVER – Gorwydd
- Caerphilly – SILVER – Gorwydd
- Crumbly Territorials (Retailer Class) M&S / Gorwydd – SILVER
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
Stirring the curd
Georgie stacking moulds
Freshly made Gorwydds
Todd and Maugan stepping outside the dairy for a break!
Thanks to Andre Pattenden for taking the lovely photos!
A very rare and brilliant opportunity to run our Borough Market stall has arisen.
The wonderful and talented children’s book illustrator Sam Usher has been running the stall extremely well for the last few years but as he becomes busier and busier (and more famous) with his books, he unfortunately has less time for cheese. We will be very sad to see him go – as will all his customers and fellow cheesemongers.
His departure does mean however that there is now an opening for a new cheesemongering stall holder. We are looking for someone who is interested in and loves cheese – and proper food generally (though all training will be given), seeking experience of running their own small business, is a ‘people person’, totally reliable, organised and self motivated, creative (good displays are really important) and a good sales person – in their own way. Attention to detail and being a stickler for food hygiene are also essential.
If you think it’s you we are looking for, either send a letter to Lucy@trethowansdairy.co.uk telling us all about you and why you would like to run the stall and what skills and experience you would bring to the role, or pop along to the stall on Friday or Saturday and have a chat to Sam about what is entailed. Continue reading
I think we have been providing cheese for this ceremony every year since we started cheese making and it’s one of the things we really love doing!
The Annual Ceremony of Christmas Cheeses has been taking place for more than 300 years, with Chelsea war veterans being supplied with a wide range of cheeses at the Royal Hospital Chelsea.
Here’s a bit of history about the ceremony http://www.history.uk.com/history/christmas-cheeses-chelsea/
And here’s some old Pathe footage http://bit.ly/1yjE9GV
We were delighted to win a
Supergold medal in the specialist cheese makers association category of the recent World Cheese Awards.
This year’s award means so much to us because it comes so soon after moving the dairy and was won with some of the very first cheese we made with the new milk.
We finished the build of the new dairy at Puxton Court Farm in early August and without stopping to take a breath after the last drain was laid, milk pipe
installed and deep clean completed we launched headlong into production.
We had customers to supply and we had to hit the ground running, while making sure that Gorwydd Caerphilly retained its essential character and taking advantage of the new dairy and the fantastic new milk source to make it even better.
The move was a mighty effort and it’s reassuring to know that it isn’t
just us who think the cheese is better than ever! We are delighted with every aspect of the new dairy, from the wonderful milk, and the way it is gravity fed from the milking parlour to
the vat, through to the technology that allows us to regulate the conditions of our store rooms – where the cheese matures.
We work really closely with Steve Hearn, the herdsman to ensure
that the milk produced has just the right levels of butter fat, protein and the right flavours for
making Gorwydd Caerphilly. The milk is piped gently into the dairy so as to retain the structure of the milk molecules. Once the milk is in the vat, it continues to be treated with the
utmost of care – and the curd is cut by hand, which again means that the fullness and body of the milk is retained and this results in a creamy, full favoured cheese with a wonderful
We’ll be celebrating with a massive chunk of cheese (and maybe something nice to drink with it).
The one benefit to the horrible weather we’ve seen this week is that the cows have come indoors a few weeks earlier than planned. This means their diet has changed and they’re now on silage.
This is great news as butterfat has gone up and the milk is extra creamy. They’ve only been indoors since Tuesday and already we can feel the difference in the milk.
The curd is handling differently. Feels silkier and there is more resistance against the harp when cutting the junket.
The resulting creamier cheeses are the ones that will be ready for eating in December and Christmas. 😄
This beautiful photo of Rose – one of our lovely herd – was taken by Frederico Colarejo.
Autumn is always wonderful but this year for us, it is particularly special. It marks the time that the first cheeses from the new milk and the new dairy are ready and tasted for the first time.
They are moulding up nicely in the new maturing rooms and we took them to Abergavenny Food Festival, sampled them out for the first time and got so much really brilliant feedback.
What is more, the cows are still outside and the countryside is looking beautiful.
Happy happy Autumn.