Cuisine of Ceredigion Rachel's grandmother was a dairy instructor at UCW, Aberystwyth, and was responsible for developing organic methods using scientific principles. Organic wheat is still stone-ground in small flour mills across Wales. The slow grinding of the flour retains the wheat germ in its entirety while the warm, but not hot, friction between the mill stones gently releases the wheat oil and thus retains all the nutrients. In Ceredigion, Felin Ganol, at Llanrhystud, is an example of a restored flour mill that retains its original machinery. It is the only working water-powered mill in Ceredigion and was visited by the Prince of
Cuisine of Ceredigion 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