Tornegus
James Aldridge started his cheese business in the early "˜80's picking up cheese from local farmhouses in Wales for his cheese shop. To save on transport costs, James decided that in order to pick up larger amounts of cheese, he would have to start aging it on his own. He now ages his cheese at Glynhynod Farm, Dyfed. Like his award winning Celtic Promise, James uses cheese from a small farmhouse. In this case, he takes Duckett's Farmhouse Caerphilly and marinates it in herbs, brine, and wine from Kent, England. This semi hard cheese is aged for 10 weeks, with a spicy flavor, ideal as a table cheese served with a good wine.
