麻豆社

In 1981 a group of friends arrived at Glynhynod Farm in west Wales from Holland, armed with a dream of living a self-sufficient lifestyle. They brought with them, crucially, the know-how to make a special type of Dutch Gouda, based on a 500 year-old recipe. Soon after, Caws Teifi (Teifi Cheese) began, named after the river that marks the boundary between the counties of Ceredigion and Carmarthenshire, a tributary of which runs through Glynhynod. Cheese-making is still going strong at the farm today. Producing organic gouda, halloumi and butter, all from raw milk, the team has recently been awarded protected status to make Welsh Caerphilly.

Verity Sharp meets brothers Robert and John-James Savage Onstwedder who, as the second generation, are increasingly taking the reins at Glynhynod and who very much have eyes on the future. A few years ago they diversified into organic spirits, installing a distillery to produce gin, whisky, rum and brandy, and building work is underway to expand cheese production - developments they are having to balance with the desire to keep the business ethical, sustainable and artisanal. Verity also meets Paula Van Werkhoven, one of the original founder members at Glynhynod Farm, who still sparkles with memories of those early, pioneering days, and deep Welsh snow.

Produced and presented by Verity Sharp