Trethowan’s Dairy Gorwydd Caerphilly

Caerphilly Cheese 1
This interview was a very special interview for me for 2 reasons. Firstly, it was the my first ever food-related interview, and secondly being born and bred in Caerphilly, the subject matter of Caerphilly Cheese evokes warm food memories from my youth.

In February 2011, in honour of St Davids Day, I made a radio programme about Welsh life in London for the Women’s Radio Group (http://www.womeninradio.org.uk/).

St David’s Day on March 1st is a special day for all Welsh people.  St David’s Day was named after St David, the patron saint of Wales who was a renowned 6th Century Welsh Bishop.  In modern day Wales and in Welsh Diasporas around the world, March 1st has evolved from its historic roots into a national day of celebration of all things Welsh.

Since food forms an inherent part of every nation’s culture and traditions, I decided that my show would not be complete without a feature about traditional Welsh food that was relevant to Londoners.  Gorwydd Caerphilly cheese made by Trethowan’s Dairy (http://www.trethowansdairy.co.uk/) in Llanddewi Brefi, Ceredigion was an obvious choice as they have an fantastic stall at Borough Market that can be seen in the above photograph.

The Gorwydd Caerphilly stall is run by a charismatic, knowledgeable cheese monger, Ned Palmer who you can see in full flow below.Caerphilly Cheese 2.
Ned shared many anecdotes and stories with me about the history of Caerphilly cheese, and how Trethowan’s Dairy produce their mature variety using a traditional recipe using raw (unpasteurised) cows milk and a traditional rennet.  The resulting cheese produced is an example of British artisanal cheese making at its very best.

Here is my interview with Ned.

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