1. Mass production, it isn’t

    130 acres.
    65 Ayrshire cows.
    1,000 litres of milk per day.
    Zillions and zillions of bacteria.
    One artisan cheese maker.
    One rule: No pasteurization.
    One Mission: Make the best cheese ever.
    8–9 Hafod cheeses made a day.
    (Rolls Royce makes more cars per day.)
    One year to mature.
    Number of compromises made: 0.

    Hafod. Artisan organic cheddar made by the Holden family.

    Sam and Rachel Holden have been making traditonal handmade cheese on Bwlchwernen, an organic dairy farm in Wales since 2005.


    Photograph by Marcus Ginns