Producer: Cothi Valley Goats
What’s your story? “I first learned how to make Halloumi from a Cypriot friend, but decided to refine my own recipe after moving to the Cothi Valley with my wife Lynn and our children,” says founder Richard Beard (above).
Why is your cheese a regional gem? “Our Halloumi is less salty and more dense than commercial versions. The milk comes from our own herd of dairy goats grazed on grass, herbs and hedges of the Valley.”
The Grocer says: Welsh Halloumi sounds crazy but is every bit as good as the Cypriot original, with fewer food miles to boot. It crisps up to a lovely golden colour.