Trefan Dairy is a mixed livestock farm in the heart of Mid Wales run by Kathryn and Edward Morris, which has recently diversified into ewes’ milk cheeses. The farm, which stands at over 1000ft, is made up predominantly of grassland pastures rich with clovers, fescues, Yorkshire-fog and trefoils, making it perfect for the farm’s herd of 60 pure Friesland sheep.
Kathryn and Edward are the only cheesemakers in Wales to keep sheep and make cheese with their milk on the same farm. The ewes lamb in the spring and are then milked once a day for around 6 months. They are kept outside on the rolling Powys hills, and are only brought in when the winter gets too cold and wet for them.
With the help of Food Centre Wales in Ceredigion they have developed two gorgeous ewes’ milk cheese recipes: a gouda-style called Radnor Shepherd, and a creamy blue called Radnor Blue.
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