order to make their 'caws pobi' or Welsh rabbit. During the twentieth century there was a renaissance in cheese making in Ceredigion. Ty'n Grug is a farm-based cheese producer and is considered to be the 'uncle' of organic cheeses in Wales. It makes cheese from cow, goat and ewe milk and varieties include Teifi, Penbryn and Felin Gernos (from cows' milk), Merlin (from goats' milk) and Acorn (from ewes' milk). The proprietor, Dougall Campbell, was born in Sydney and moved to Ceredigion in 1976. He became a pioneering figure in the world of Welsh cheese production and is considered to have led the "renaissance in farmhouse cheese-making". By 1984 the few organic dairy farms in Ceredigion sold their milk to the Milk Marketing Board but without any premium for their organic produce. Campbell established Welsh Organic Foods to support organic milk producers, capitalising on the organic provenance of the milk and turning it into the first organic-cheese making company in Britain. He also helped educate the public on the nature and benefits of organic cheese. The Soil Association has since established the Dougal Campbell Memorial Fund in his honour while The Specialist Cheesemakers Association offers a bursary, known as the Dougal Campbell Cheese Award, for aspiring cheese makers. (Independent obituary) Tyn-y-Llwyn is farm-based cheese producer located at Pontrhydygroes. The farm produces a firm Cheddar-type cheese and has been in production since 1986. Flocks of Anglo-Nubian goat, the Alpine goat and Saanen goat breeds provide milk for the cheese. Little Acorn Products was established in 1985 at a time when cheese made from ewes milk was a rarity. The business was started from the kitchen table of Karen and Don Ross, who started by making one cheese a day and recorded the production process in detail. Their ewes' milk cheese resembles an old fashioned Wensleydale. In addition, they make cheeses from cows milk, including a variety called Monks of Strata Florida, named after a famous local monastery. Penbryn Organic Farmhouse Cheese is made by Paul Knifton and Andrea Degen, who previously made Gouda cheese in Ireland and Holland respectively. The cheese moulds are filled with curd and wrapped individually by hand and stored for 8–10 months to enhance the flavour to give a traditional taste. Varieties include a Penbryn Mature cheese. Gilli Davies comments that they "produce some of the best cheese produced in Wales today". Teifi Farmhouse Cheese is made