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Golden Cenarth Washed Rind Cheese

Golden Cenarth

A rind washed soft cheese made in West Wales from cows milk, with a springy, supple texture and buttery flavour. 

£9.50 per unit
Pasteurised Vegetarian Rennet Cow
PLU 280

Key Facts

  • CountryWales
  • RegionWest Wales
  • FlavourGentle and buttery
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo
  • Weight200g
  • Weight TypeMin

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkAle


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1436
  • Energy kcal347
  • Fat29.2
  • Of which saturates15.44
  • Carbohydrates2.30
  • Of which sugars0.10
  • Protein20.60
  • Salt2.8
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Golden Cenarth is a washed rind soft cheese with a springy, supple texture and buttery flavour. The rind is slightly orange-tinted from the brine wash it is given early in maturation and the flesh is slightly elastic in texture when young and matures to be soft and unctuous with a rich flavour of churned cream.

Golden Cenarth is made by Carwyn Adams of Caws Cenarth. This is a family cheesemakers in West Wales started by Carwyn's parents Thelma and Gwynfor in1987. Thelma and Gwynfor were greatly affected by the introduction of milk quotas in 1987 which had an effect on the price of milk. Thelma and Gweynfor decided the best option was not to have to close their dairy all together but to diversify into cheese making which has been a huge success ever since and they have not looked back once.

Although the family has been making Caerffili for many years, Carwyn is an experimenter and as a result Golden Cenarth was found by accident from an aged piece of Caerffili. The Caerffili which was a week out of date had started getting a red tinge to the rind and was breaking down and becoming softer. The Adams' were very impressed and surprised by the good flavour from the out of date Caerffili, that they tried to make it again and thus resulting in the delicious Golden Cenarth.

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