Artisan cheese making brothers Todd and Maugan Trethowan began their career on the family farm near Llandewi Brefi in the Teifi Valley. Master cheesemakers behind the award winning Gorwydd Caerphilly and Pitchfork Cheddar. They use unpasteurised milk and traditional methods to create the Gorwydd Caerphilly, allowing the cheese to mature longer than is normal practise yielding unique flavours and phenomenal cheese. In 2014 a move to their current location in Somerset within 5 miles of Cheddar gave them access to a single herd of organic, pasture fed Holstein-Friesian and Jersey cows giving them extra creamy milk and a new product Pitchfork Cheddar.
Care and consideration is given to every stage of the cheese making from piping the milk, to processing by hand using traditional methods and tools. Gorwydd's develop their signature earthy rind after 8 weeks in a specific temperature and humidity whereas the Pitchfork needs to mature up to 12 months before it is ready to eat.
Slow food packed with award winning flavour.