I was a bit nervous as I drove down the winding lanes that lead to Glynhynod Farm in Ceredigion, West Wales. John Savage-Onstwedder, the maker of Teifi cheese (in Welsh: Caws Teifi, the former to rhyme with ‘mouse’ and the latter pronounced ‘Tie-vee’) is known as ‘the Godfather of Welsh artisan cheese’ and makes the most highly-awarded cow’s milk cheese in Britain. He’s cheese royalty, if you like.
Tag Archives: teifi
One of the lovely things about writing about British produce is that you get to learn about new areas of the British Isles which sound rather appealing. And so it is that we’ll be spending half the Easter holidays in west Wales, partly because it sounds like a peaceful idyll full of pristine beaches and rivers packed with jumping fish and partly because it’s been described as ‘the Loire of Welsh cheesemaking’. And whereas some cheesemakers (somewhat understandably) say on their website ‘don’t come and visit us, we’re too busy making cheese’, these Welsh cheesemakers are all like: ‘Please come and visit us – we’d love to see you!’ and ‘Drop by, see us in action and taste our cheese!’ Well, don’t mind if I do…but first this week’s suitably Welsh cheese:
Since setting out on my mission to chomp my way through and learn about as many cheeses of the British Isles as I can (there are about 700 at the last count…and I’m not sure that includes Ireland…so I could be some time…) I’ve tried to ensure I represent a mix of different cheeses. Cow, sheep, goat, buffalo. Hard, soft and the various states of squidginess inbetween. Raw and pasteurised. But I know that I’ve been very rubbish indeed when it comes to geography and anywhere outside of England is getting a raw deal of it. This is purely down to what’s available where I shop, rather than any kind of cheese separatism but I know I need to try harder. So, this week, in the spirit of union, I bring you Teifi: