Specialty Cheeses

Hafod is made daily with small quantities of milk sourced from the farm’s herd of Ayrshire cows. The milk is pumped directly from the milking parlor to the wood-sided Dutch vat, then a small amount of starter is added, beginning a slow ripening and coagulation process. This process also allows the Holdens to use lower temperatures in their cheese making, resulting in a finished cheese with a springy texture and brown butter flavor. Like many traditional cheddars, young cheeses are wrapped in cloth and covered with a thin layer of lard to protect them during aging.