0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:34 > 0:00:36- In this series of Cwmni...
0:00:36 > 0:00:39- ..we look behind the scenes - at Welsh companies.
0:00:40 > 0:00:44- From printing to manufacturing, - from tourism to food and drink.
0:00:45 > 0:00:50- Each business is different - but one thing is certain...
0:00:51 > 0:00:54- ..the Welsh language - is important to them all.
0:01:02 > 0:01:07- This week, we focus on Rhydydelyn - cheese company, based on Anglesey...
0:01:08 > 0:01:10- ..and Canna Deli, in Cardiff.
0:01:10 > 0:01:14- Two tasty companies - run by one enterprising family.
0:01:16 > 0:01:20- The milking herd at Rhydydelyn - dates back to 1938.
0:01:20 > 0:01:25- It includes - Friesian, Holstein and Jersey cows.
0:01:26 > 0:01:29- The fresh milk produced by them - is turned into cheese.
0:01:31 > 0:01:33- It's a family business.
0:01:34 > 0:01:37- Maldwyn and his son, Alun, - do the milking.
0:01:37 > 0:01:39- Menai, Alun's wife, - makes the cheese.
0:01:40 > 0:01:42- Elin, their daughter, - runs the deli.
0:01:44 > 0:01:48- Her siblings, Sioned and Huw, - also help out occasionally.
0:01:49 > 0:01:53- Welsh is the language - of their home and businesses.
0:01:57 > 0:02:01- For help to follow the programme, - use the website and the app...
0:02:02 > 0:02:04- ..and don't forget the subtitles!
0:02:20 > 0:02:22- I own Canna Deli.
0:02:22 > 0:02:26- We opened a delicatessen - and coffee shop...
0:02:26 > 0:02:29- ..in Pontcanna, Cardiff - in late July, 2015.
0:02:29 > 0:02:32- I decided to open a deli...
0:02:33 > 0:02:36- ..because I'm a farmer's daughter - from Anglesey.
0:02:37 > 0:02:41- It's a dairy farm - and we produce cheese on the farm.
0:02:41 > 0:02:44- I went around - a lot of farmers' markets...
0:02:44 > 0:02:47- ..then we decided - we needed an outlet...
0:02:47 > 0:02:51- ..where we could sell cheese - directly to the public.
0:02:52 > 0:02:56- Since we opened last July, - we've been really busy.
0:02:56 > 0:03:00- We've received fantastic support - from local people...
0:03:00 > 0:03:04- ..and also from people - who've travelled far to be here.
0:03:04 > 0:03:08- Every weekend, - someone from Anglesey comes here.
0:03:08 > 0:03:10- It's really lovely to see them.
0:03:10 > 0:03:12- Local people are great too.
0:03:13 > 0:03:15- A lot of Welsh speakers come here.
0:03:16 > 0:03:21- It's a Welsh-speaking area, - so people like to speak Welsh here.
0:03:21 > 0:03:24- We also welcome - a lot of Welsh learners.
0:03:24 > 0:03:28- They like to hear Welsh - being used in the workplace.
0:03:28 > 0:03:31- I'm delighted - to be living in Cardiff.
0:03:31 > 0:03:37- I lived on Anglesey for years but - it's nice to be in the capital city.
0:03:37 > 0:03:42- I enjoy talking to customers all day - and I like seeing familiar faces.
0:03:43 > 0:03:47- It's a tribute to the deli that - people come back time after time.
0:03:48 > 0:03:49- I enjoy being my own boss.
0:03:50 > 0:03:53- It's hard work - and I don't get any holiday...
0:03:53 > 0:03:55- ..but I really enjoy it.
0:03:56 > 0:03:58- I see it as a daily challenge.
0:04:00 > 0:04:05- We were familiar with most of our - suppliers before we opened the deli.
0:04:05 > 0:04:09- The same companies - have stalls at the Royal Welsh...
0:04:10 > 0:04:14- ..the Spring Festival - and Anglesey Show.
0:04:14 > 0:04:17- That said, I'm always - looking for new suppliers.
0:04:18 > 0:04:22- The best way to find them is to - go to farmers' markets and shows...
0:04:22 > 0:04:25- ..especially the Royal Welsh.
0:04:26 > 0:04:30- There are also several - excellent food festivals in Wales.
0:04:30 > 0:04:35- I always find something - that's new to me at those festivals.
0:04:36 > 0:04:39- All my employees are fluent - Welsh and English speakers.
0:04:40 > 0:04:43- We offer a bilingual service - at Canna Deli.
0:04:44 > 0:04:46- The staff speak Welsh together - all day.
0:04:47 > 0:04:49- A lot of our customers - speak Welsh...
0:04:49 > 0:04:53- ..and it's great to be able to - chat in Welsh at the deli.
0:04:56 > 0:04:59- We always - greet our customers in Welsh...
0:05:00 > 0:05:05- ..but we're more than happy - to speak English or Welsh to them.
0:05:06 > 0:05:12- Outside the deli, - I work a lot with Welsh producers...
0:05:13 > 0:05:18- ..especially Blas Ar Fwyd, who - deliver produce to me once a week.
0:05:18 > 0:05:21- I order from them in Welsh, - which is great.
0:05:24 > 0:05:25- Halen Mon.
0:05:26 > 0:05:28- Chilli And Garlic Sea Salt.
0:05:30 > 0:05:32- One chilli.
0:05:36 > 0:05:37- Yes - one chilli.
0:05:39 > 0:05:41- Four organic.
0:05:44 > 0:05:46- Four vanilla.
0:05:49 > 0:05:51- Two ceramic.
0:05:53 > 0:05:54- Three flours too.
0:05:55 > 0:05:56- Yes. There we are.
0:05:56 > 0:05:58- Yes. There we are.- - Thank you very much.
0:06:03 > 0:06:05- Thank you. See you next week.
0:06:05 > 0:06:06- It's your pen.
0:06:06 > 0:06:08- It's your pen.- - Ta-ta.
0:06:16 > 0:06:19- I grew up in Rhydydelyn, Anglesey...
0:06:20 > 0:06:23- ..and I was - part of the cheese business.
0:06:23 > 0:06:27- I helped my mother develop - the Rhydydelyn cheese company...
0:06:28 > 0:06:33- ..so it's easy for me to sell it - and I'm very proud of it.
0:06:33 > 0:06:35- We sell several different cheeses.
0:06:35 > 0:06:39- The original Caws Rhydydelyn - is similar to Brie.
0:06:39 > 0:06:44- Caws Caled is like cheddar or gouda, - Mon Las is a blue cheese...
0:06:44 > 0:06:47- ..and A470, - which is a smoked cheese.
0:06:50 > 0:06:52- The cheese - is made on the farm by Mam.
0:06:53 > 0:06:55- It's a Rhydydelyn hard cheese.
0:06:56 > 0:07:00- It comes down the A470 to Cardiff, - then it's smoked by Old Billyo.
0:07:02 > 0:07:04- We then sell it in the deli.
0:07:33 > 0:07:37- Back in 2008, when the price of milk - was terribly low...
0:07:38 > 0:07:41- ..we, as a family, - realized we had to diversify.
0:07:41 > 0:07:45- It wasn't possible - to increase the size of the cow...
0:07:45 > 0:07:48- ..so we had to find a way - to make milk profitable.
0:07:49 > 0:07:54- We're lucky to have a college which - offers cheese making courses...
0:07:54 > 0:07:57- ..only four miles up the road - from here.
0:07:59 > 0:08:01- They were very supportive.
0:08:01 > 0:08:05- When I walked through their door, - there was no turning back.
0:08:06 > 0:08:09- When I'd learned - to make cheese at college...
0:08:10 > 0:08:14- ..we had to convert an old shed - where we stored machines and bikes.
0:08:17 > 0:08:21- Any junk from the house - ended up in here.
0:08:21 > 0:08:25- There were around - seven Christmas trees in here!
0:08:27 > 0:08:31- We cleared it out, converted it - and started to produce cheese here.
0:08:37 > 0:08:39- I milk the cows.
0:08:39 > 0:08:41- That's my role on the farm.
0:08:41 > 0:08:43- I take care of the herd.
0:08:43 > 0:08:45- I help out when necessary.
0:08:45 > 0:08:48- But I mostly look after the cows.
0:08:48 > 0:08:50- We milk them twice a day.
0:08:50 > 0:08:54- There are 100 cows - in the Rhydydelyn herd.
0:08:58 > 0:09:03- It was Menai's idea to make cheese - and I was sceptical, at first.
0:09:03 > 0:09:08- We went to Food Tech in Llangefni - and things developed from there.
0:09:08 > 0:09:12- It's now become - extremely important to the family.
0:09:14 > 0:09:16- We started with a soft cheese.
0:09:16 > 0:09:21- That's because the college said it - was the easiest cheese to produce.
0:09:22 > 0:09:27- I then went back to college - to learn to make different cheeses.
0:09:27 > 0:09:31- Using our own milk - is very important in the process.
0:09:31 > 0:09:34- The whole point - of us making cheese on our farm...
0:09:34 > 0:09:39- ..is we know the cows - have the best possible care...
0:09:39 > 0:09:42- ..and that they eat - the best possible grass.
0:09:42 > 0:09:45- We know we're using fresh milk - in our cheese.
0:09:46 > 0:09:47- We never use old milk.
0:09:50 > 0:09:52- It's also unique.
0:09:54 > 0:09:56- Our cheese is unique.
0:09:57 > 0:10:02- If I gave you the recipe - and you went home and made cheese...
0:10:02 > 0:10:06- ..following that recipe, - our cheeses would be different.
0:10:06 > 0:10:09- That's because - your milk would be different.
0:10:11 > 0:10:14- The cows are milked twice a day...
0:10:14 > 0:10:17- ..in the morning and afternoon.
0:10:17 > 0:10:21- Some of that milk is sold - and the rest is used to make cheese.
0:10:22 > 0:10:26- First, 500 litres of fresh milk - which is collected in this tank...
0:10:28 > 0:10:30- ..is poured into the cheese parlour.
0:10:32 > 0:10:35- Everything is done on the farm.
0:10:37 > 0:10:41- The milk is heated and pasteurized - in a special machine...
0:10:41 > 0:10:45- ..before being - pumped into the cheese making tub.
0:10:46 > 0:10:51- Rhydydelyn produces several cheeses - - blue, soft and gouda...
0:10:51 > 0:10:55- ..but they're making - a hard, cheddar style cheese today.
0:10:57 > 0:11:00- This has just - finished pasteurizing...
0:11:00 > 0:11:03- ..so I must now - check the temperature.
0:11:03 > 0:11:06- Fingers crossed it's 25 degrees.
0:11:07 > 0:11:12- Now that we've killed the bacteria, - we'll add new bacteria.
0:11:14 > 0:11:19- Every different variety of cheese - contains a different bacteria.
0:11:19 > 0:11:22- We're making hard cheese today...
0:11:22 > 0:11:27- ..so I'll add bacteria specifically - for hard cheese to the milk.
0:11:30 > 0:11:31- I measured this earlier.
0:11:32 > 0:11:34- There are eight grams in here.
0:11:35 > 0:11:40- It's crucial that the measurements - are accurate to the gram.
0:11:46 > 0:11:50- We now want to raise the temperature - to 32 degrees.
0:11:56 > 0:12:00- When the starter has been - in the milk for an hour...
0:12:00 > 0:12:02- ..we add rennet.
0:12:02 > 0:12:04- This is sold by the litre.
0:12:04 > 0:12:07- This rennet - is suitable for vegetarians.
0:12:09 > 0:12:11- This is a litre of rennet...
0:12:12 > 0:12:18- ..and I must add - 30ml for every 100g.
0:12:19 > 0:12:21- That's 60 plus 60.
0:12:22 > 0:12:24- I need 120.
0:12:24 > 0:12:29- We have 430 litres of milk, - so we'll add 130.
0:12:33 > 0:12:35- This sets the cheese.
0:12:43 > 0:12:45- Now, for the water...
0:12:45 > 0:12:49- ..I must multiply 130 by four, - which gives me 520ml.
0:12:53 > 0:12:58- The temperature is 31.9 - and that's fantastic...
0:12:59 > 0:13:03- ..because I need it to be - around the 32 degrees mark.
0:13:03 > 0:13:06- I just add the rennet - and it works instantly.
0:13:11 > 0:13:12- I stir it for one minute.
0:13:16 > 0:13:19- And now, hopefully, - you could put a cup in it.
0:13:30 > 0:13:33- We sell our cheese - in local farm shops...
0:13:33 > 0:13:36- ..and in a local farmers' market.
0:13:38 > 0:13:41- We also sell our cheese - in various festivals...
0:13:42 > 0:13:45- ..and, of course, - at Canna Deli in Cardiff.
0:13:49 > 0:13:51- We also supply Blas Ar Fwyd.
0:13:52 > 0:13:55- They distribute it - to hotels across North Wales.
0:13:58 > 0:14:02- It's nice to see - our produce being sold in Cardiff.
0:14:05 > 0:14:08- Elin's received - terrific support there.
0:14:26 > 0:14:27- Here you go.
0:14:27 > 0:14:29- Thank you. Lovely.
0:14:32 > 0:14:34- I'll bring your coffee now.
0:14:36 > 0:14:39- I'm usually - in charge of making the coffees.
0:14:41 > 0:14:43- I make the coffees every day.
0:14:45 > 0:14:46- I enjoy it.
0:14:48 > 0:14:50- I love messing around.
0:14:51 > 0:14:53- I'm usually late for work!
0:14:54 > 0:14:56- I hope Elin didn't hear that!
0:14:58 > 0:15:03- I get here, I have a coffee, get - things ready and put the sign out.
0:15:03 > 0:15:08- Then the customers start to arrive - and I have a chat with some of them.
0:15:11 > 0:15:13- That's it, basically.
0:15:14 > 0:15:15- It's a good laugh.
0:15:17 > 0:15:21- I really enjoy - messing around with coffees...
0:15:21 > 0:15:23- ..and making coffee all day.
0:15:23 > 0:15:26- The customers are interesting - and I chat to them.
0:15:29 > 0:15:31- The days go pretty quickly here.
0:15:36 > 0:15:38- I went to college - in Liverpool last year.
0:15:39 > 0:15:43- When I moved to Cardiff, I expected - to hear a lot of English...
0:15:43 > 0:15:48- ..but I speak Welsh every day - with the staff and with customers.
0:15:50 > 0:15:55- It's really nice to have - a little piece of home in Cardiff.
0:16:01 > 0:16:03- Here we are.
0:16:03 > 0:16:04- Cappuccino.
0:16:05 > 0:16:06- Americano decaf.
0:16:07 > 0:16:09- Thank you.
0:16:09 > 0:16:10- Thank you.- - Thank you.
0:16:20 > 0:16:23- Buches o wartheg - a herd of cows.
0:16:29 > 0:16:31- Gwyn gwastad - flat white.
0:16:37 > 0:16:40- Rhuddygl - horseradish.
0:16:47 > 0:16:48- .
0:16:54 > 0:16:54- Subtitles
0:16:54 > 0:16:56- Subtitles- - Subtitles
0:17:04 > 0:17:07- Cheese is on the menu - in Cwmni this week.
0:17:08 > 0:17:12- We focus on a family enterprise - which includes milking cows...
0:17:13 > 0:17:16- ..making cheese - and selling it in a Cardiff deli.
0:17:32 > 0:17:34- I came home last night.
0:17:34 > 0:17:36- I live in Cardiff.
0:17:36 > 0:17:40- I flew up - and I reached Valley around 5pm.
0:17:42 > 0:17:44- It's always like this when I'm home.
0:17:45 > 0:17:49- I had the call that the cheese - was being made today...
0:17:49 > 0:17:53- ..so, as farming families always do, - I helped out.
0:17:53 > 0:17:56- I've been hard at it for four hours.
0:17:58 > 0:18:00- It's hard work.
0:18:00 > 0:18:02- We all work full-time.
0:18:02 > 0:18:06- The success of the business - relies on us helping each other out.
0:18:07 > 0:18:11- We're a family which helps - each other out as much as possible.
0:18:13 > 0:18:18- When I'm home, I always help with - the milking and the cheese making.
0:18:18 > 0:18:20- It's always the same.
0:18:20 > 0:18:24- When Elin was doing up the deli, - she needed our help.
0:18:24 > 0:18:28- Alun is a plumber, - so he helped with the plumbing work.
0:18:28 > 0:18:31- We never speak English - to each other...
0:18:32 > 0:18:37- ..unless we're in the company - of someone who doesn't speak it.
0:18:37 > 0:18:39- The whole family speaks Welsh.
0:18:39 > 0:18:43- When Elin and I are together - in Cardiff, we speak Welsh.
0:18:50 > 0:18:53- I added the starter and the rennet - around an hour ago.
0:18:55 > 0:18:57- I now expect this to be solid.
0:18:58 > 0:18:59- This is how you test it.
0:18:59 > 0:19:04- You put your finger in and see - if it creates a straight edge.
0:19:08 > 0:19:10- This is perfect for cutting.
0:19:12 > 0:19:15- This is the cutter - and it's too short...
0:19:15 > 0:19:18- ..so I start at the bottom - and pull it up.
0:19:20 > 0:19:22- I've got to do that three times.
0:19:22 > 0:19:24- I'll cut it from below.
0:19:27 > 0:19:29- I'll push it to the bottom...
0:19:29 > 0:19:31- ..and Huw can pull it.
0:19:35 > 0:19:38- He does that without - putting his hands in the cheese.
0:19:39 > 0:19:40- I'll pull it from here.
0:19:46 > 0:19:48- I'll put that on the table.
0:19:50 > 0:19:53- I'll change it to a cutter - which runs across here.
0:19:54 > 0:19:55- Same again.
0:19:58 > 0:20:01- Ideally, - I want them all to be this size.
0:20:02 > 0:20:04- You don't want them to be too small.
0:20:05 > 0:20:08- No, but there are big lumps - on the bottom.
0:20:11 > 0:20:12- It's fine like that.
0:20:12 > 0:20:13- It's fine like that.- - Yes, I think so.
0:20:18 > 0:20:22- In 2012, I had the honour - of doing a Nuffield Scholarship...
0:20:22 > 0:20:25- ..which meant - I could travel the world...
0:20:26 > 0:20:29- ..studying a farming-related subject - of my choice.
0:20:30 > 0:20:34- I chose to study diversification - in the dairy industry...
0:20:34 > 0:20:36- ..focusing on cheese.
0:20:36 > 0:20:40- On my travels around Europe, - I went to France, obviously.
0:20:40 > 0:20:42- That's where I met Carrie.
0:20:44 > 0:20:48- I stayed with Carrie for a while - and I made cheese with her.
0:20:48 > 0:20:51- She worked on a farm - which had seven cows.
0:20:51 > 0:20:56- They milked the cows every day - and made cheese with all the milk.
0:20:56 > 0:20:57- It was a tiny farm.
0:20:58 > 0:21:01- Carrie displayed - some really specialist skills.
0:21:02 > 0:21:05- She knows - so much more about cheese than us...
0:21:05 > 0:21:09- ..so we had to offer her a job - and try to get her to move to Wales.
0:21:13 > 0:21:18- Carrie has moved back to Bethesda - and we've kept in touch with her.
0:21:18 > 0:21:22- She comes here to help us and - it's a pleasure to have her here.
0:21:23 > 0:21:26- I learn something - every time she's here.
0:21:27 > 0:21:29- Very few people - make cheese these days.
0:21:30 > 0:21:33- It makes sense to share skills...
0:21:37 > 0:21:39- ..and to share problems too.
0:21:39 > 0:21:42- It makes sense to work together.
0:21:46 > 0:21:49- I come here once a week - or once a fortnight...
0:21:49 > 0:21:52- ..to help Menai make the cheese.
0:21:52 > 0:21:56- There's also a lot of work - to be done once the cheese is made.
0:22:01 > 0:22:05- You spend 40% of the time - making cheese...
0:22:05 > 0:22:09- ..and 60% of the time - washing up and cleaning up.
0:22:10 > 0:22:12- It's a lot of work.
0:22:14 > 0:22:17- It's time - to raise the temperature...
0:22:18 > 0:22:20- ..to between 33 and 35 degrees.
0:22:20 > 0:22:23- This solidifies the cheese.
0:22:27 > 0:22:30- Carrie will explain why we do this.
0:22:30 > 0:22:33- Why, Carrie?
0:22:33 > 0:22:35- It does two things.
0:22:39 > 0:22:41- It helps to expel the whey.
0:22:42 > 0:22:43- What's 'whey' in Welsh?
0:22:44 > 0:22:45- Just say whey.
0:22:48 > 0:22:53- At the same time, you don't want to - create a covering around it...
0:22:53 > 0:22:56- ..because - that keeps the whey in there.
0:22:58 > 0:23:01- Raising the temperature...
0:23:01 > 0:23:04- ..make this process more gradual.
0:23:08 > 0:23:12- Yes - you don't want this process - to happen too quickly.
0:23:12 > 0:23:14- That's right.
0:23:14 > 0:23:17- With soft cheese, - you squeeze out the whey.
0:23:19 > 0:23:23- With this, you want the cheese - to solidify very slowly.
0:23:31 > 0:23:33- If you come in feeling stressed...
0:23:33 > 0:23:38- ..you forget about it all - after five minutes of stirring.
0:23:38 > 0:23:39- It's great.
0:23:45 > 0:23:49- When we get rid of the whey - at the end of this process...
0:23:49 > 0:23:54- ..it drains into a tank - and we pump it onto the fields.
0:23:59 > 0:24:02- It's very rich in nitrogen - and protein.
0:24:04 > 0:24:06- Yes. In all sorts of things.
0:24:06 > 0:24:10- You know the people - who want to build up muscles...
0:24:10 > 0:24:12- ..and they buy protein drinks?
0:24:12 > 0:24:15- They make it out of this stuff.
0:24:24 > 0:24:28- We've been stirring it for an hour, - so we're ready.
0:24:28 > 0:24:32- We let it settle and all the cheese - has sank to the bottom.
0:24:33 > 0:24:35- The next step is to remove the whey.
0:24:38 > 0:24:39- One, two, three!
0:24:54 > 0:24:58- We're cutting up the cheese, - ready for salting.
0:25:04 > 0:25:05- Whoever is home gets a job!
0:25:08 > 0:25:10- Yes - many hands make light work.
0:25:11 > 0:25:12- Huw came home last night.
0:25:13 > 0:25:17- We hadn't seen him since Christmas - but he's already making cheese!
0:25:20 > 0:25:24- We cut it into small chunks - because we're about to salt it.
0:25:24 > 0:25:27- We want the salt - to penetrate the cheese evenly.
0:25:29 > 0:25:33- The only way to do that - is to cut it up into small pieces.
0:25:33 > 0:25:38- Once every bit of cheese is salted, - we squeeze it back together.
0:25:42 > 0:25:47- The cheese making process involves - a lot of squeezing and cutting.
0:25:47 > 0:25:50- Then, it will be smoked in Cardiff.
0:25:52 > 0:25:55- This will be ready by Christmas.
0:25:55 > 0:25:56- It's April now.
0:25:57 > 0:25:59- This will be nice by Christmas.
0:26:04 > 0:26:08- We've cut it and salted it, - so it's time to pack it tightly.
0:26:08 > 0:26:10- We squeeze as hard as we can.
0:26:13 > 0:26:17- The aim is to get as much cheese - as possible into one of these.
0:26:17 > 0:26:21- They'll compress - down to 75% or 50% of this size.
0:26:27 > 0:26:31- We leave it overnight, and it will - be a hard cheese by the morning.
0:26:36 > 0:26:40- When you stack them, the weight - of the cheese expels the whey.
0:26:40 > 0:26:44- We help the process along - with this tool.
0:26:50 > 0:26:52- After a day or two in the moulds...
0:26:53 > 0:26:58- ..the hard cheese - is refrigerated for six months.
0:26:59 > 0:27:04- When it's matured, it's shipped - to Cardiff to be smoked...
0:27:05 > 0:27:08- ..before being sold - in some unique packaging.
0:27:17 > 0:27:21- When we smoke a batch of cheese, - I announce it on Twitter.
0:27:21 > 0:27:25- We sell out in three days, - so if you want to buy A470 cheese...
0:27:25 > 0:27:29- ..follow Canna Deli on Twitter.
0:27:37 > 0:27:39- Godro - milking.
0:27:43 > 0:27:46- Ceuled a maidd - curds and whey.
0:27:51 > 0:27:54- Cosyn caws - cheese truckle.
0:28:06 > 0:28:10- I'm proud to offer a Welsh language - service at Canna Deli.
0:28:10 > 0:28:15- Welsh is the staff's first language - and it comes naturally to us.
0:28:16 > 0:28:18- When we're at the food markets...
0:28:19 > 0:28:22- ..it's important - to greet customers in Welsh first.
0:28:23 > 0:28:27- When you do that, you often find - people who are learning Welsh...
0:28:27 > 0:28:31- ..and they're always happy - to be greeted in Welsh.
0:28:31 > 0:28:34- It's a mistake to turn to English.
0:28:34 > 0:28:38- I admire any learner - who can answer me in Welsh.
0:28:39 > 0:28:43- Welsh learners - can be a little bit shy at times.
0:28:44 > 0:28:46- I'm learning Welsh.
0:28:46 > 0:28:48- I first started to learn Welsh...
0:28:49 > 0:28:53- ..when I moved to Wales - around 30 years ago.
0:28:53 > 0:28:57- It was incredibly difficult - for me at first.
0:29:02 > 0:29:04- But now...
0:29:04 > 0:29:09- ..I think I really like - using the Welsh language.
0:29:12 > 0:29:14- It now feels strange...
0:29:14 > 0:29:18- ..not to speak Welsh - when I'm with Welsh speakers.
0:29:25 > 0:29:26- .
0:29:31 > 0:29:31- Subtitles
0:29:31 > 0:29:33- Subtitles- - Subtitles
0:29:38 > 0:29:43- Next, a chance to enjoy highlights - of the Royal Welsh Show 2015.
0:29:46 > 0:29:51- For help to follow the programme, - use the website and the app...
0:29:51 > 0:29:53- ..and don't forget the subtitles!
0:29:56 > 0:30:01- Welcome to the highlights - of Wednesday at the Royal Welsh.
0:30:02 > 0:30:06- Thousands of people flocked here - to see the Welsh Cobs...
0:30:06 > 0:30:09- ..and they're all on tenterhooks.
0:30:09 > 0:30:12- Who'll win - the George Prince Of Wales Cup?
0:30:25 > 0:30:28- There were - Clun Forest classes this morning.
0:30:28 > 0:30:33- The Clun Forest Society celebrates - its 90th anniversary this year.
0:30:33 > 0:30:37- It's an adaptable breed - which thrives everywhere...
0:30:37 > 0:30:41- ..from the English lowlands - to the Scottish highlands.
0:30:48 > 0:30:53- This is the pinnacle of the Clun - Forest classes - the championship.
0:30:53 > 0:30:56- Gethin Havard, - it's a two sheep race!
0:30:56 > 0:31:00- Yes - two familiar faces - in the Cluns section.
0:31:00 > 0:31:03- Mike Eckley and the family - with the ram...
0:31:03 > 0:31:06- ..and Brian Davies - with the shearling.
0:31:06 > 0:31:08- What a battle!
0:31:09 > 0:31:11- They're both brilliant.
0:31:11 > 0:31:16- Yes. They're old masters who've been - here countless times before.
0:31:16 > 0:31:19- They've shared the prizes this year.
0:31:19 > 0:31:21- The Eckleys have bred 11 champions.
0:31:21 > 0:31:24- Look at the depth and width - of that ram!
0:31:24 > 0:31:26- He's massive.
0:31:26 > 0:31:29- Yes - a strong body, - a good head and sharp ears.
0:31:30 > 0:31:31- He's got the lot.
0:31:31 > 0:31:34- Having said that, - this ewe is smart too.
0:31:34 > 0:31:36- Yes. She's eye-catching.
0:31:36 > 0:31:39- No wonder - these sheep have been exported...
0:31:40 > 0:31:42- ..to Germany, - Netherlands and America.
0:31:43 > 0:31:45- Gethin Havard, you're the expert.
0:31:45 > 0:31:47- Whose championship is it?
0:31:47 > 0:31:49- The ram?
0:31:49 > 0:31:51- The ram?- - Yes, though I like the ewe too.
0:31:51 > 0:31:53- Yes - Eckley has won it.
0:31:53 > 0:31:55- The ram takes it.
0:31:55 > 0:31:57- He won it last year too.
0:31:58 > 0:32:02- The Eckleys have come back into - the business after 14 years out.
0:32:02 > 0:32:04- They're leading the way again.
0:32:14 > 0:32:18- The annual Lloyd Family Award - is given each year...
0:32:18 > 0:32:23- ..in memory of an influential family - when it comes to sheep classes.
0:32:23 > 0:32:27- Dafydd Jones is here to talk us - through this class.
0:32:27 > 0:32:29- Welcome, Dafydd.
0:32:29 > 0:32:32- This class - is different from the others.
0:32:32 > 0:32:36- Yes, and it's all about - getting the balance right.
0:32:36 > 0:32:39- These sheep - aren't all from the same flock.
0:32:39 > 0:32:42- They come from different flocks...
0:32:42 > 0:32:46- ..but the handlers - must get them to match perfectly.
0:32:46 > 0:32:48- It's a tall order.
0:32:48 > 0:32:50- The Society selects the sheep.
0:32:50 > 0:32:52- Yes, that's right.
0:32:53 > 0:32:58- Beulah Speckled Faces have won this - class during the past three years.
0:32:58 > 0:33:02- These three are owned - by Anwen Jones, Blaenblodau.
0:33:02 > 0:33:04- Look how level they are.
0:33:04 > 0:33:06- The standard is high this year.
0:33:07 > 0:33:09- Brecknock Hill Cheviots.
0:33:09 > 0:33:11- Brecknock Hill Cheviots.- - Yes, and Welsh Speckled Faces here.
0:33:12 > 0:33:13- What a wonderful sight!
0:33:14 > 0:33:17- The three sheep - match each other really well.
0:33:17 > 0:33:20- Yes, and look at - the Speckled sheep's hind legs.
0:33:21 > 0:33:25- The black and white markings - are very similar on all three.
0:33:25 > 0:33:28- There's very little difference - between them.
0:33:28 > 0:33:30- It's hard to get that balance.
0:33:31 > 0:33:33- The faces are similar too.
0:33:36 > 0:33:38- The judge agrees with you.
0:33:39 > 0:33:40- I'm delighted.
0:33:41 > 0:33:43- It's nice to see the Speckleds win.
0:33:43 > 0:33:45- Yes, and they deserve it.
0:33:45 > 0:33:50- The Welsh Hill Speckled Face Sheep - have won the Lloyd Family Award.
0:33:50 > 0:33:52- Tom, congratulations!
0:33:52 > 0:33:53- Tom, congratulations!- - Thank you.
0:33:53 > 0:33:56- You haven't won this - for a few years.
0:33:57 > 0:34:02- It's been ten years but - winning today has made me emotional.
0:34:03 > 0:34:08- This judge last gave me an award - in the shearing shed in 2006!
0:34:08 > 0:34:09- I like this man!
0:34:10 > 0:34:14- You put the breed on the map. - Congratulations.
0:34:17 > 0:34:21- As we know, the people at the Show - work really hard...
0:34:21 > 0:34:23- ..before and during the event.
0:34:24 > 0:34:27- Last night, I went for a walk - around the show ground...
0:34:28 > 0:34:31- ..to see how visitors - and contestants relax...
0:34:31 > 0:34:33- ..after a long day at the Show.
0:34:39 > 0:34:42- You look at home - among the sheep, boys.
0:34:43 > 0:34:46- What makes the social side - of the Show so special?
0:34:47 > 0:34:50- When the day's over, - we forget about the classes.
0:34:50 > 0:34:55- We all enjoy the evenings, - whether we come first or last.
0:34:58 > 0:35:00- You had a busy day of exhibiting. - How did you get on?
0:35:01 > 0:35:03- Reserve Female, Reserve Male...
0:35:03 > 0:35:05- ..and last four - of the group of five.
0:35:06 > 0:35:07- Who won the Male?
0:35:07 > 0:35:09- Who won the Male?- - Kevin did.
0:35:10 > 0:35:12- Unlucky, old boy!
0:35:14 > 0:35:17- Have you made new friends this week?
0:35:17 > 0:35:19- Have you made new friends this week?- - Yes, but I don't know their names.
0:35:20 > 0:35:21- They were nice people.
0:35:21 > 0:35:23- They were alright then?
0:35:23 > 0:35:25- They were alright then?- - Yes.
0:35:26 > 0:35:27- What's happening tonight?
0:35:27 > 0:35:29- What's happening tonight?- - We'll relax tonight.
0:35:29 > 0:35:32- Relax? It's been a hard day, has it?
0:35:32 > 0:35:33- Relax? It's been a hard day, has it?- - Yes - a really hard day.
0:35:33 > 0:35:35- Feet up and chill out.
0:35:39 > 0:35:41- This is what I call a celebration.
0:35:41 > 0:35:43- Where are we?
0:35:43 > 0:35:45- Where are we?- - We're on the Beltex stand.
0:35:45 > 0:35:48- This is the best breed of them all.
0:35:49 > 0:35:50- Do you agree, boys?
0:35:50 > 0:35:52- Do you agree, boys?- - Yes.
0:35:54 > 0:35:55- Rob, you're the chef.
0:35:55 > 0:35:57- Rob, you're the chef.- - Yes. I'm the carver.
0:35:58 > 0:36:01- You've just missed the meat - I'm afraid.
0:36:01 > 0:36:03- Look at that! It's empty.
0:36:04 > 0:36:06- You're all celebrating, Rob.
0:36:06 > 0:36:10- Yes, and we always throw a party - after the Show on Tuesdays.
0:36:12 > 0:36:15- What's this trophy you've got here?
0:36:15 > 0:36:18- We won the best Beltex ram lamb.
0:36:19 > 0:36:23- You won the prize for the best - Beltex ram lamb in the Show?
0:36:23 > 0:36:25- Let me see that trophy.
0:36:27 > 0:36:28- Hold it up.
0:36:28 > 0:36:30- Look at that!
0:36:30 > 0:36:34- You've come on a great night, boys. - We won this trophy.
0:36:34 > 0:36:38- Congratulations to everyone - else too. We've all done well.
0:36:39 > 0:36:40- You'll celebrate tonight.
0:36:40 > 0:36:41- You'll celebrate tonight.- - Yes, it's got to be done.
0:36:45 > 0:36:47- Hey, boys!
0:36:47 > 0:36:48- Cheers.
0:36:49 > 0:36:50- Cheers, boys!
0:36:52 > 0:36:56- We're all having a good time - at the Royal Welsh Show.
0:36:56 > 0:36:58- Cheers!
0:36:58 > 0:37:00- These are great boys.
0:37:04 > 0:37:06- The high standard at the Show...
0:37:06 > 0:37:10- ..makes you assume - everyone's a seasoned exhibitor.
0:37:10 > 0:37:13- But everyone must start somewhere...
0:37:13 > 0:37:18- ..and children took centre stage - in the horse ring this morning.
0:37:32 > 0:37:37- This is the Leading Rein Mountain - And Moorland Section A class...
0:37:37 > 0:37:39- ..for children under nine.
0:37:40 > 0:37:41- It's a special class...
0:37:42 > 0:37:46- ..because the winner goes on - to the Horse Of The Year Show.
0:37:50 > 0:37:52- Jeanette owns this pony.
0:37:53 > 0:37:57- She's owned this mare - for around ten years.
0:37:58 > 0:37:59- This pony...
0:37:59 > 0:38:04- ..has taught a lot of the children - of Anglesey to ride over the years.
0:38:06 > 0:38:11- We're very lucky that Huw will ride - this pony at the Royal Welsh today.
0:38:18 > 0:38:22- This is Huw's first experience - of the ring at the Royal Welsh.
0:38:23 > 0:38:27- They're allowed - to ride around with their handler...
0:38:27 > 0:38:30- ..to learn to push the pony forward.
0:38:30 > 0:38:32- But they're safe, at the same time.
0:38:34 > 0:38:36- Clothes are very important.
0:38:37 > 0:38:43- The tweeds and tartans on display - in this big class are very pretty.
0:38:45 > 0:38:49- People choose colours - to make the most of the horse.
0:38:49 > 0:38:53- Green, red and navy are - the dominant colours you see here.
0:38:53 > 0:38:56- The girls wear ribbons - in their hair.
0:38:56 > 0:39:01- We have Section A ponies at home - and Huw loves to play with them.
0:39:03 > 0:39:07- You've got to be 14 years old - to show a horse in hand at the Show.
0:39:07 > 0:39:12- This is a great opportunity for Huw - to have his first taste of the Show.
0:39:12 > 0:39:17- He must wait for another six years - before he can show our ponies.
0:39:25 > 0:39:28- I can't wait - to ride at the Royal Welsh.
0:39:28 > 0:39:31- I've started to gallop - in the fields at home.
0:39:32 > 0:39:37- I'm really looking forward - to starting to ride on my own.
0:39:39 > 0:39:43- The winner of the class - was David Davies from Carmarthen....
0:39:45 > 0:39:47- ..who's only four years old.
0:39:47 > 0:39:51- Huw enjoyed the experience - of competing for the first time.
0:39:51 > 0:39:53- Fair play to him.
0:39:54 > 0:39:55- .
0:39:58 > 0:39:58- Subtitles
0:39:58 > 0:40:00- Subtitles- - Subtitles
0:40:03 > 0:40:07- Welcome back to Llanelwedd - at the end of another great day.
0:40:08 > 0:40:12- The dairy cattle was - in the spotlight in the cattle ring.
0:40:12 > 0:40:14- The standard was as high as ever.
0:40:19 > 0:40:25- This is the Supreme Champion - Dairy Heifer - Dairy Breeds class.
0:40:28 > 0:40:31- This heifer - won the Holstein championship.
0:40:31 > 0:40:35- It belongs to the Nantybwla family - from Carmarthen.
0:40:35 > 0:40:37- This is exceptional.
0:40:41 > 0:40:45- Dairy cattle - must tire quicker than beef cattle.
0:40:45 > 0:40:47- They're carrying a lot of milk.
0:40:48 > 0:40:51- Imagine bursting for the loo - and being held back!
0:40:54 > 0:40:55- This is the Ayrshire.
0:40:56 > 0:40:58- She looks like a heifer, - doesn't she?
0:40:58 > 0:41:03- She's young with good legs, - a good udder and a good back.
0:41:03 > 0:41:05- I think it's between these two.
0:41:10 > 0:41:12- This one's really smart and sharp.
0:41:16 > 0:41:18- This is the Shorthorn.
0:41:20 > 0:41:25- The Shorthorn is a breed which has - improved over the past few years.
0:41:25 > 0:41:27- The shorthorns I saw as a boy...
0:41:28 > 0:41:31- ..were unrecognizable - from what we see today.
0:41:33 > 0:41:34- This is the Brown Swiss.
0:41:35 > 0:41:37- It's a relatively new breed...
0:41:37 > 0:41:40- ..but it's gradually - establishing itself.
0:41:40 > 0:41:44- Yes, it's grown in popularity - really quickly.
0:41:44 > 0:41:48- It hasn't been present in this - country for a huge number of years.
0:41:50 > 0:41:52- It's only been about 25 years.
0:41:52 > 0:41:53- It's only been about 25 years.- - Yes, if not less.
0:41:55 > 0:42:00- Like the beef classes, the standard - of dairy cattle here is high.
0:42:00 > 0:42:04- Yes, and the championship - could be awarded to any of these.
0:42:05 > 0:42:08- It all depends on - what appeals to the judge.
0:42:11 > 0:42:13- The Jersey takes it, boys!
0:42:14 > 0:42:15- I was wrong again!
0:42:16 > 0:42:17- The Jersey takes it.
0:42:20 > 0:42:23- She's a really shapely heifer, - fair play.
0:42:36 > 0:42:40- This is the Supreme Champion - Dairy Cow - Dairy Breeds class.
0:42:40 > 0:42:43- Let's see what happens, Eifion.
0:42:44 > 0:42:48- The Brown Swiss is a new breed - and this is a fine example.
0:42:51 > 0:42:54- Yes, this is a cow - which carries itself really well.
0:42:58 > 0:43:01- There's a good Holstein here too.
0:43:01 > 0:43:03- There's a good Holstein here too.- - Yes, and this is a really big cow.
0:43:03 > 0:43:07- She carries her udder well - and she's very natural.
0:43:09 > 0:43:12- She's a good size.
0:43:12 > 0:43:14- This is the Ayrshire.
0:43:14 > 0:43:17- Yes, this one - has had a good couple of years.
0:43:17 > 0:43:20- She won championship at Birmingham.
0:43:21 > 0:43:23- It's a really good dairy cow.
0:43:29 > 0:43:33- It's between the Holstein - and the Ayrshire, isn't it?
0:43:33 > 0:43:38- I'd better keep quiet - because I got it wrong last time!
0:43:38 > 0:43:42- There are five wonderful cows - in front of us.
0:43:57 > 0:43:58- Yay!
0:44:01 > 0:44:02- Wonderful!
0:44:03 > 0:44:05- The Holstein.
0:44:06 > 0:44:09- The Brown Swiss - takes Reserve Champion.
0:44:20 > 0:44:25- The enthusiasm of the Young Farmers - can be felt everywhere at the Show.
0:44:25 > 0:44:27- The highlight for some today...
0:44:27 > 0:44:31- ..was the tug of war - and the rugby sevens competitions.
0:44:35 > 0:44:36- MUSIC
0:45:11 > 0:45:15- The rugby sevens is underway - and there are thousands watching.
0:45:19 > 0:45:21- The ball is loose.
0:45:26 > 0:45:29- Can they do it? - There are three men out there.
0:45:30 > 0:45:31- They're in, Ifan!
0:45:32 > 0:45:34- Dan Davies crosses in the corner.
0:45:37 > 0:45:40- The second half. - Dai Davies put the ball in.
0:45:41 > 0:45:42- What a scrum!
0:45:44 > 0:45:47- He keeps possession - and he breaks away.
0:45:49 > 0:45:51- What a lucky try!
0:45:53 > 0:45:55- It's a line-out for Ceredigion.
0:45:56 > 0:45:58- Well done!
0:45:58 > 0:45:59- Well done!- - A short pass.
0:46:00 > 0:46:04- Dan Davies goes for the line - and nobody will catch him.
0:46:06 > 0:46:07- What a brilliant try!
0:46:09 > 0:46:11- He's having an amazing game!
0:46:11 > 0:46:13- Dan Davies - crosses for his third try.
0:46:17 > 0:46:20- The Royal Welsh Show 2015 - Rugby Sevens champions.
0:46:20 > 0:46:23- Congratulations, Ceredigion!
0:46:28 > 0:46:33- There's nowhere I'd rather be - than in the shearing shed.
0:46:33 > 0:46:35- It's hot, it's hectic...
0:46:35 > 0:46:38- ..and I can't get enough of it!
0:46:40 > 0:46:42- There are six sheep to go...
0:46:42 > 0:46:45- ..in the Champion Shearer Of Wales - competition.
0:46:46 > 0:46:47- Ian Jones is on fire.
0:46:48 > 0:46:51- He's in the lead - but sheep number 15 is kicking.
0:46:52 > 0:46:56- This is Gareth Daniel, - Ian Jones's closest competitor.
0:46:57 > 0:47:00- Ian Jones is trying - to put a sheep around him.
0:47:00 > 0:47:04- Richard Jones has been - a keen competitor for years.
0:47:06 > 0:47:10- Richard Jones, - with Gareth nearest to him.
0:47:10 > 0:47:13- This is Gareth Evans - and he's on sheep number 18.
0:47:13 > 0:47:15- Look at Ian Jones!
0:47:15 > 0:47:20- He was second last year and I don't - think he wants to be second today!
0:47:20 > 0:47:22- He wants to be the champion.
0:47:22 > 0:47:25- Gareth Daniel - is challenging him for the title.
0:47:26 > 0:47:30- Ian Jones is down to the final sheep - and look at him go!
0:47:30 > 0:47:33- He presses that red button - and there we are!
0:47:36 > 0:47:37- Ooh! Next to him!
0:47:37 > 0:47:39- He didn't even see him!
0:47:39 > 0:47:42- That's how it looks at the moment.
0:47:42 > 0:47:46- Ian Jones finished first - with Andrew Morris second...
0:47:46 > 0:47:48- ..and Gareth Evans third.
0:47:48 > 0:47:50- What a finish!
0:48:08 > 0:48:11- S4C subtitles by Eirlys A Jones
0:48:11 > 0:48:12- .