Carwyn has a flair for developing new flavours, one of which has resulted in Golden Cenarth. After discovering an orange culture growing on moist Caerffili, Carwyn allowed on to age, eager to discover what effect this would have on the cheese. With time he found that it would soften the rind and give rise to an unmistakable seductive pungency. since then the culture has been kept alive and even today, all Golden Cenarth cheese are made using the original strain of Brevibacterium. Cheese of this type, if made in the summer months, are softer while those produced in the winter are firmer and more robust in flavour. Its smooth interior texture in contrast with its interesting , gritty rind texture.

Golden Cenarth is best accompanied with a good full bodied red wine.

Truly great as a starter.

Just remove the cheese from the box and line inside of box with foil, put back into the box then wrap some foil around the outside of wooden box to hold it together then place in oven at 200deg C for 20 minutes.

Melts perfectly and along with crustry bread or vegetables makes a perfect starter for at least 2.