Celebrating Welsh food and drink

22 @specialityfood Castle Dairies NIGEL LLOYD Castle Dairies take their many years of expertise in great-tasting butter making and butter churning seriously. They knowwhat they are doing and are passionate about getting it right. Some of the Castle Dairies team have been with the business for over 40 years – true butter experts who know their craft inside and out. They have combined their knowledge with the latest technology, investing over £1m in the UK’s most modern churning facility. And the result – award-winning and delicious tasting butter with just the right salty notes. Castle Dairies make their spreadable butters using a simple, gentle coldmix process – with no added heat. It is important to the team to keep it simple, so the butter stays as pure and tasty as possible. They don’t overwork the butter so the delicate butter fats stay intact and they believe this gives a better and richer tasting product. Tomake spreading effortless, they blend Castle Dairies butter with just the right amount of rapeseed oil to soften the texture, so it’s ready to enjoy straight from the fridge. As Castle Dairies looks to celebrate 60 years of butter making in 2026, the team is proud of their heritage and the great tasting premiumbutters behind their brand. castledairies.co.uk Caws Teifi DAVID RUTKOWSKI In 1981, co-founders of Caws Teifi, John, Patrice and Paula came toWales from their native Holland with dreams of setting up a centre for learning organic farming and self-sufficiency. They bought Glynhynod Farm (meaning ‘Remarkable Valley’ inWelsh) and set to work realising their vision. Soon after arriving at the farmPatrice, who trained as a cheesemaker in Holland, startedmaking wonderful rawmilk cheese. Based on a 500-year-old Gouda recipe, it is the very same cheese that theymake today and is named after the nearby river Teifi, a tributary of which runs through the farm. Having started in 1982 Caws Teifi is now the longest established artisan cheesemaker inWales. Today the farmand family businesses are run by John and Patrice’s two sons; John-James and Robert, who are carrying on their parents’ vision for the farmand Caws Teifi Cheese. At Glynhynod, the teamhas a small farm shop with lovinglymade, locally sourced produce. They also have a programme of events on the farmwhere they are reviving the original mission of education through all things organic including local artisan food and drink. teificheese.co.uk CHEESE & DAIRY