Deli Cheese For Cutting

Tremains cheese has a firm, creamy texture and a delicious bite, with a medium to strong traditional cheddar flavour.

Named after the founder of Caws Cenarth, Thelma Adams who began producing this cheese in the 1980’s from a much older family recipe. It is a crumbly cow’s milk cheese with a mild, fresh and creamy with a lemony flavour and a hint of underlying sea salt. Its natural mould rind is mottled grey-white in colour and itself has an earthy, mineral flavour. Caerffili is a young fresh cheese and is best enjoyed young and fresh to appreciate the creamy, lemony flavours.

A classic Regional cheese to place on the cheese board. A versatile cheese for both commercial and family kitchen recipes. Makes a superb soufflé.

Is made from pasteurised milk and is suitable for vegetarians.

Perl Las is Caws Cenarth’s most well know Cheese along with its creamier sister Perl wen. Perl Las is a superb blue cheese, golden in colour, with a creamy, gently salty taste that grows stronger with maturity.

Made using pasteurised milk and is suitable for vegetarians.