Llangloffan Farmhouse Cheese is renowned around the world. Leon and Joan Downey settled in Llangloffan in Wales from Cheshire in the spring of 1977. Both decided to face the challenge of making cheese from a run-down, allegedly non-viable Welsh smallholding. Their ambition to build an enterprise which produced high quality handmade traditional raw cow's milk cheese was fulfilled and the Downeys received the 'Best Welsh Cheese' Award more than once.
Llangloffan Farmhouse Cheese is full fat yet dry, almost crumbly. The rind color is yellowish and the imprint of the cloth in which the cheese is bound is visible. The firm cheese melts on your tongue. The cheese ripens maximally for 10 months and the flavor highly depends on the stage of the maturation, but is always smooth with a herbal after taste.