Hiraeth 220g Mini
Soft Cheese
Ewe • Pasteurised • Vegetarian
Hiraeth is the first cheese we made ourselves; this is a brie-style cheese, made with 100% Pembrokeshire milk. The texture is soft and creamy with a nutty rind. The flavour is delicate at first then opening into grassy herbaceous notes. The cheese can range from a crumby fresh lactic cheese when young through to more of a dense creamy nutty cheese when fully matured.
The milk is pasteurised, and a vegetarian rennet is used.
Why make our own cheese?
I’ve been privileged to make cheese with renowned cheese makers both in the UK and in Europe - it’s always given me a great sense of satisfaction to see the change of liquid milk into such variety of cheese! By making our own, we can connect with the cheese making community and fully appreciate the work that goes into making this fascinating food.
Also, since moving back to Wales and working alongside other food producers at local farmers markets, it’s made me even more aware of the importance to support local and our small-scale independent farmers.
The cheese
Customer demand for cow’s milk alternative cheese prompted the idea of making cheese from ewe’s milk. It also connects with the association Wales has for being fond of sheep!
From this idea, we were then able to source local Pembrokeshire milk from Ewenique dairy who farm responsibly and have the highest level of care for their animals – for example they don’t use any antibiotics and keep their lambs with mums for a longer period.
Soft Cheese
Ewe • Pasteurised • Vegetarian
Hiraeth is the first cheese we made ourselves; this is a brie-style cheese, made with 100% Pembrokeshire milk. The texture is soft and creamy with a nutty rind. The flavour is delicate at first then opening into grassy herbaceous notes. The cheese can range from a crumby fresh lactic cheese when young through to more of a dense creamy nutty cheese when fully matured.
The milk is pasteurised, and a vegetarian rennet is used.
Why make our own cheese?
I’ve been privileged to make cheese with renowned cheese makers both in the UK and in Europe - it’s always given me a great sense of satisfaction to see the change of liquid milk into such variety of cheese! By making our own, we can connect with the cheese making community and fully appreciate the work that goes into making this fascinating food.
Also, since moving back to Wales and working alongside other food producers at local farmers markets, it’s made me even more aware of the importance to support local and our small-scale independent farmers.
The cheese
Customer demand for cow’s milk alternative cheese prompted the idea of making cheese from ewe’s milk. It also connects with the association Wales has for being fond of sheep!
From this idea, we were then able to source local Pembrokeshire milk from Ewenique dairy who farm responsibly and have the highest level of care for their animals – for example they don’t use any antibiotics and keep their lambs with mums for a longer period.
Soft Cheese
Ewe • Pasteurised • Vegetarian
Hiraeth is the first cheese we made ourselves; this is a brie-style cheese, made with 100% Pembrokeshire milk. The texture is soft and creamy with a nutty rind. The flavour is delicate at first then opening into grassy herbaceous notes. The cheese can range from a crumby fresh lactic cheese when young through to more of a dense creamy nutty cheese when fully matured.
The milk is pasteurised, and a vegetarian rennet is used.
Why make our own cheese?
I’ve been privileged to make cheese with renowned cheese makers both in the UK and in Europe - it’s always given me a great sense of satisfaction to see the change of liquid milk into such variety of cheese! By making our own, we can connect with the cheese making community and fully appreciate the work that goes into making this fascinating food.
Also, since moving back to Wales and working alongside other food producers at local farmers markets, it’s made me even more aware of the importance to support local and our small-scale independent farmers.
The cheese
Customer demand for cow’s milk alternative cheese prompted the idea of making cheese from ewe’s milk. It also connects with the association Wales has for being fond of sheep!
From this idea, we were then able to source local Pembrokeshire milk from Ewenique dairy who farm responsibly and have the highest level of care for their animals – for example they don’t use any antibiotics and keep their lambs with mums for a longer period.
