On his return to the family farm with his wife Susanna, Carwyn wanted to create a new cheese which retained the traditional Welsh Caerffili taste. The traditional Caerffili recipe, learnt from Thelma, was adapted to allow a natural white mould to develop.

The result was truly wonderful. The mould growth on the outside seals the fresh citrus Caerffili flavours inside the cheese and slowly breaks down the texture in the centre.

The slow breakdown allows a gentler flavour to develop and although similar in appearance to a brie, the cheese is different, indeed unique.
It can be consumed much sooner than a Brie, and has a fresher flavour with a rind that is pleasant to eat. The use of a Caerffili recipe worked well and Perl Wen soon became much in demand.

Perl Wen has a creamy flavour with a fresh, pleasant aroma with an underlying hint of sea salt crystals`.