The lush valley of the river Cych is home to one of Wales’ most renowned cheesemakers. Caws Cenarth was set up by Gwynfor and Thelma Adams in 1987 and draws on a six-generation family tradition of cheese making. The business is now led by their son Carwyn, although Gwynfor and Thelma are still involved. Caws Cenarth is a true example of farm diversification: it was initially set up as a result of milk quotas, and found itself leading a renaissance in Welsh cheesemaking. Caws Cenarth is the longest established producer of Welsh Farmhouse Caerffili (also known as Caerphilly), probably Wales’ best known cheese. Besides the traditional crumbly, lightly lemony variety, Caws Cenarth makes other versions including smoked and Garlic and Herb Caerffili and Smoked Caerffili. Carwyn has also developed new cheeses, including the Brie-like Perl Wen and a creamy blue, Perl Las – both beloved by chefs in Wales. Their Golden Cenarth, a washed-rind cheese with a gorgeously smooth texture, won the Supreme Champion accolade at the British Cheese Awards in 2010.
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