Increase in Production for Revived 18th Century Cheese

The Bodnant Aberwen Cheese is the first to be produced in the new dairy at the Bodnant Welsh Food Centre, in the Conwy Valley.

Growing demand means that production of the creamy cheese, with slight citrus notes, is being stepped up from 480kg a week after just the first batch.

Aled Rowlands, dairy manager at Bodnant Welsh Food, said, “Bodnant Aberwen Cheese has been very well received by our customers here at the deli – it is currently our bestseller. Wholesalers in North Wales are also impressed with the cheese, which is now available to buy at delicatessens across North Wales and Cheshire.

“We are currently in discussion with specialist suppliers in London, and could soon be seeing top chefs using Aberwen at their restaurants. We are delighted an artisan North Wales product is so well received by fine diners, deli customers and local people.

“About 1,500 litres of milk is delivered mid-morning, once the cows have finished being milked. The milk is brought up to a high temperature, natural cultures are added, and the curd begins to set. We remove the whey, which is the liquid that remains from the curd, cut to shape, and place the cheese in a mould. By hand, we then cheesecloth the 11kg rounds and 3kg wheels.

“The cheese is left to mature in our purpose-built stores at the food centre. In three month’s time, Aberwen is ready to hit the shelves. We have a great team here at the Bodnant, and we are all proud and delighted that our first batch produced here at our dairy is flying off the shelves.”