The start of my two month trip to Wales, England and Ireland left me feeling spoiled. My first stop was to Hafod, a cheesemaker utilizing suuuuuper old cheddar-making methods- think 11 and 13 hour-long cheese making days- to produce earthy, layered Cheddars in east Wales. After spending a week with the wonderful Holden family, I wondered how I would be able to happily move on. Quite literally at times- I managed to throw my back out the day before leaving their place.

A combination of all that I learned from Sam and Rachel Holden in the make room (fueled by hourly tea breaks), Rachel's cooking, visiting Welsh secret gardens, and rubbing lard on cheddar wheels would be impossible to top, I thought. Luckily, I was proven wrong. Cheesemakers I visited in England, where I traveled after Wales, exceeded my expectations at every stop. I ate wonderfully, met more fabulous people, and, had more chances to witness animal fat and cheese form a close relationship (buttered Lancashire, be still my heart). Here are a few pics of my time at Hafod. I hope you enjoy. More to come.