
Trethowans Dairy has products in the following categories:
- Bakery
- Other bakery
- Dairy
- Cheese
- Other food
- Preserves & honey
- Non-food
- Courses
Contact Details:
t: 07811 330 140
Opening: Mon-Sat; 9-5
Shipping Prices:
| Price Band: | Cost: |
|---|---|
| £0.00 - £30.00 | £7.00 |
| £30.01 - £99.00 | £5.00 |
| £99.01 - £999.00 | £0.00 |
If this information is wrong or out of date please ask them to update it with their passwords, or email us and include the name of this business.
Trethowans Dairy
Cheese makers + cheese making coursesGorwydd Caerphilly was established in 1996 by Todd Trethowan, after learning the art of cheesemaking over a ten year period with several leading British cheesemakers. It is made by the Trethowans at Gorwydd, the family farm, just outside the village of Llanddewi Brefi, in Ceredigion, West Wales. Todd says “Caerphilly was an obvious choice as it had been made for generations in Wales and had almost died out. I was keen to be part of its re-establishment within Wales. I had also been told that territorial cheeses such as these are developed in a particular area due to the environmental conditions specific to that area (e.g. rainfall, humidity, mould types). These were all compelling reasons to produce a Caerphilly.” Gorwydd Caerphilly has won at least one award every year since they started making it, including Best British Cheese, Best Welsh Cheese and Best Traditional Cheese. They are all modestly crammed onto a shelf in the office in a big and beautiful stone barn. Inspired by simplicity, our aim for the shop is to showcase our own cheese and a small range of our favourite cheeses, many of which are made by friends of ours and which we hope represent some of the best examples of each family of cheese. Having a small number of cheeses means that we can know about and look after our stock really well. The benefit of this and of buying, where we can, directly from the farms, is that the cheese reaches you in the best condition possible.
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“Incredible cheese. And in New Zealand too. Thanks to Kim and Maugs for sending it over to us.
”Left by Shaun Oughton on 26th December 2010