Soft cheeses

Brefu bach (Little Bleat):

According to our customers: “The texture of this soft, lactic sheep’s milk cheese is moussy, light and fluffy, often with a silky breakdown at the rind. Flavours are delicate and bright with a warm finish reminiscent of fresh cream.” The curds are allowed to develop very gradually with a tiny amount of vegetarian rennet derived from a thistle extract.  The 120-gram cheeses are mould-ripened over three to seven weeks. 

Hard cheeses

Olwyn fawr (Big Wheel):

For lovers of Manchego, this is a hard-pressed mature cheese with a depth of flavour. The cheese is made with raw ewe’s milk and traditional lamb’s rennet then naturally ripened in six-kilogram wheels for four to nine months. Customers have described Olwyn fawr as having a “complex, long-lasting taste of honey, hazelnut and summer meadows.”

Caws Chwaral (Quarry Cheese):

 

A sheep’s milk cheese based on a slow-aged Caerffili recipe. Made from unpasteurised milk and traditional lamb’s rennet then naturally ripened in five- to six-kilogram wheels for two to five months. Caws Chwaral is the favourite of those who prefer a more traditional ‘British’ and Welsh territorial cheese. 

Caws Calan (Calan Cheese):

The younger, truckle-version (cosyn) of Caws Chwaral. Fruity and bright. Caws Calan is made with raw ewe’s milk, traditional lamb’s rennet and naturally ripened in 600-gram truckles (cosynnau) for two to four months. Chosen as the official cheese of the renowned Welsh band Calan.

Yogurt

Thick and creamy with nothing added apart from milk and cultures (e.g. Lactobacillus bulgaricus). A wonderful and healthy alternative to double cream.  Cosyn Cymru yogurts come in 200-ml and 500-ml returnable and re-usable pots.