The big cheese in Wales

I HAVEN’T been to Wales for so long, I’d forgotten how easy it is to get there. Just throw a few things into the car, pack a picnic and head for Rosslare.

The ferry to Fishguard takes three and a half hours, and even though it’s quite a short time it’s worth considering taking a cabin for €39 (sleeps two) so you arrive fresh as a daisy.

We were on our way to Holden’s Organic farm near Lampeter to do a cheese-making course. First we detoured 20 minutes south of Fishguard to Porthgain in search of a little seafood restaurant called The Shed. We found it on the harbours edge and had delicious fish, spanking fresh crab, mussels, and grey sea mullet. It was a pity about the squidgy bread and bought mayonnaise. After lunch, we made our way up hills and down dales through forest and woodland and village after village with unpronounceable names. Eventually arrived at Bwlchwernen Fawr Organic Dairy Farm where the Ayrshire cows that provide milk for the cheese were grazing contentedly in the fields.