Crwys
Hard Cheese
Ewe / Cow • Pasteurised • Vegetarian
Crwys is a mixed milk cheese, a blend of ewe’s and cow’s milk in equal measures. When researching about traditional farmhouse Welsh cheese I discovered that cheese was often made with whatever milk was available on the farm at the time.
We decided to make a cheese similar in style to the original farmhouse cheese; not quite the crumbliness of Caerphilly but also not as firm as cheddar - Crwys has a creamy, smooth texture with a sweet buttery taste profile reflecting the characteristics of the milk.
The ageing of this cheese is to be worked on, our aim is to mature Crwys for at least 8 months to enhance the character of the cheese and to produce a firmer cheese. Currently Crwys Is 4 months 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.
Hard Cheese
Ewe / Cow • Pasteurised • Vegetarian
Crwys is a mixed milk cheese, a blend of ewe’s and cow’s milk in equal measures. When researching about traditional farmhouse Welsh cheese I discovered that cheese was often made with whatever milk was available on the farm at the time.
We decided to make a cheese similar in style to the original farmhouse cheese; not quite the crumbliness of Caerphilly but also not as firm as cheddar - Crwys has a creamy, smooth texture with a sweet buttery taste profile reflecting the characteristics of the milk.
The ageing of this cheese is to be worked on, our aim is to mature Crwys for at least 8 months to enhance the character of the cheese and to produce a firmer cheese. Currently Crwys Is 4 months 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.
Hard Cheese
Ewe / Cow • Pasteurised • Vegetarian
Crwys is a mixed milk cheese, a blend of ewe’s and cow’s milk in equal measures. When researching about traditional farmhouse Welsh cheese I discovered that cheese was often made with whatever milk was available on the farm at the time.
We decided to make a cheese similar in style to the original farmhouse cheese; not quite the crumbliness of Caerphilly but also not as firm as cheddar - Crwys has a creamy, smooth texture with a sweet buttery taste profile reflecting the characteristics of the milk.
The ageing of this cheese is to be worked on, our aim is to mature Crwys for at least 8 months to enhance the character of the cheese and to produce a firmer cheese. Currently Crwys Is 4 months 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.
