The story so far.


Artisan Cheese from North Wales


Welcome cheese lovers!


One of the first questions people ask me when they find out I make artisan cheese is "do you make it from your kitchen sink?" Nothing could be further from the truth. The large 76 sqm, EU approved dairy within the Food Technology Centre on Anglesey is where I started off a few years ago and I'm now in the process of converting my garage into a micro dairy in Rhuddlan, North Wales. This is where I intend to spend many hours pasturising milk and making flavoured cream cheese, alongside my Camembert cheeses, whilst cutting those silky little curds.


I've always loved cheese, it's one of the simple pleasures in life.  I was very curious as to the process of cheese making so, a few years ago I booked myself onto a cheese making course. I have just watched Elizabeth Gilbert's talk (the Author of Eat, Pray, Love) and she talks about the 'flight of the hummingbird - the curious driven life'.  Apparently I am a 'hummingbird' having tried many different hobbies over the years and have finally found my passion!


Cheese making excites me what's better than tucking into a warm gooey Camembert with toasted ciabetta bread and perhaps a glass of something special or spreading some delicious Penderyn Whisky cream cheese onto some warm Bara brith?


You can place an order by email - my on-line shop is coming soon!


The cheese I make is very different to processed cheese. It takes time from collecting the local milk, pasteurising it, making the cheese then adding individual flavours, if its my cream cheese or if making my Camembert, turning each individual cheeses in their basket many times, brining, spraying (to ensure that it has a pure downy white coat) before being weighed and individually wrapped, ready for you to share and enjoy.   




Even though I've only been cheese making for a short time I decided to try for an award.  My St. Tudno Camembert was awarded Silver for 'Best Welsh Cheese' at the International Cheese Awards in Nantwich. 

















The Camembert dishes on my website have been created with thanks to Bryan Webb from the beautiful Michelin star restaurant Tyddyn Llan.  A fine restaurant with rooms in stunning North Wales (well-rated in the ‘Good Food Guide’; 36th in the ‘Sunday Times’ Top 100).  


"Morwenna is up there with the best French Camembert"

  Bryan Webb, Tyddyn Llan 


Feel free to give me a call if you would like to order some cheeses or to discuss further business opportunities.


Looking forward to hearing from you soon.  



 Jackie Whittaker, Artisan Cheese Maker