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About Teifi Cheese

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Teifi  is the most highly awarded artisan raw milk cheese in Britain

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Address

Glynhynod Farm, Llandysul, Ceredigion, SA44 5JY

Directions

For Sat-Nav just use SA44 5JY

1 mile off the A486 between LLandysul & Synod Inn at Bwlch-y-groes, there are brown tourist signs in the village. Follow the cheese signs into the farm yard.

Opening Times

Monday-Saturday 10am-5pm.
Large groups to give prior notice.
To watch cheese-making during weekdays booking essential.
Always best to call during the Winter

Map


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Teifi Farmhouse Cheese was established by John and Patrice Savage-Onstwedder and Paula van Werkhoven who moved to Wales from their native Holland in 1981 and started cheese-making in 1982.

At that time they were one of only three pioneering artisan cheese-makers at the forefront of the resurgence of traditional raw milk cheese-making in Wales and Patrice had learnt her cheese-making from Mrs. Corrie Vermeer, the first organic, raw milk Gouda cheesemaker in Brabant, The Netherlands.

In 1984 they felt confident enough to enter their cheeses into various local and national cheesemaking  competitions and soon they began to be awarded first prizes and gold medals at The Royal Welsh Show, The Nantwich Show and The British Cheese Awards.

In 1995 they were given a tremendous accolade by the world famous gourmand and Italian tenor, Pavarotti who became a firm favourite after he tasted their Teifi Seaweed cheese in his hotel during his appearance at the Llangollen International Eisteddfod.

Their ‘Celtic Promise’ is only one of two cheeses in Britain to have been awarded the title of  Supreme Champion twice at the British Cheese Awards – in 1998 and 2005!

Then in 2009 their ‘Saval’ won the highest accolade in British artisan raw milk cheesemaking: The James Aldridge Memorial Trophy founded by H.R.H. The Prince of Wales for the Best British Raw Milk Cheese. With numerous Gold medals at the World Cheese Awards and five times winner of the Dougal Campbell Memorial Trophy for the Best Welsh Cheese in 2000, 2001, 2003, 2004 and 2011, Teifi has become the most highly awarded raw milk cheese in Britain.

John Savage-Onstwedder, one of Teifi’s founders,  attributes their success primarily to the quality of the milk produced by the lush, pastures and hedgerows of Ceredigion.

“As with really good wines, and other food and drinks  for that matter, one can taste the ‘terroir’. The complexity and flavour of the milk is directly related to the lushness of the Ceredigion pastures and this come through in the depth of flavour of the cheese. Especially, if the cheese is made from raw milk and has not been pasteurised. All the wholesomeness and nutritiousness of the raw milk remains in the cheese. Besides given a cheese more depth of flavour another advantage of raw milk cheese is in its carbon footprint. It takes almost three times more energy to make pasteurised cheese than raw milk cheese.

Teifi is now the longest established artisan cheese in Wales and John Savage-Onstwedder as one of the original pioneers is  nowadays regarded as the ‘Godfather’ of artisan cheesemaking in Wales. The farm has its own small farmshop and by prior appointment one can watch this famous cheese being made during weekdays.

Accreditations

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