In 2006 Patrick Holden, CEO of the Sustainable Food Trust and his son Sam and wife Rachel developed a cheese making project at the family farm in West Wales, using a century old recipe to produce Hafod, a raw milk cheddar style cheese with a unique buttery flavour from their 75 Ayrshire cows. Sam and Rachel have now moved on, but cheesemaking tradition continues led by Patrick, his wife Becky, head cheesemaker Rob Howard and their team.