Caws Cenarth is a family business started by Gwynfor and Thelma Adams in 1987 in response to Milk Quotas.
Here, on their farm, Glyneithinog, in the lovely and lush valley of the river Cych, they drew on a six generation tradition of cheesemaking and Caws Cenarth quickly established a reputation for its creamy, fresh-flavoured Caerffili. Thelma soon became a leading light in the renaissance of Welsh artisan cheesemaking. These days, Gwynfor and Thelma take a back seat, allowing son Carwyn to run the business and indulge his passion for creating new cheeses.
Caws Cenarth is the oldest established producer of Welsh Farmhouse Caerffili. As well as the plain Caerffili, Caws Cenarth also produces other varieties, Garlic and Herb Caerffili and Smoked Caerffili. More recently, Carwyn has developed new cheeses, including the Brie-like Perl Wen, a creamy blue, Perl Las, and Golden Cenarth, a washed-rind cheese with a powerful flour – and winner of the Supreme Champion accolade at the British Cheese Awards 2010.