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).






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