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Wheels of unpasteurised Caerphilly cheese. Caerphilly cheese was originally a moist curd, made in local farms. It has since been replaced with a much drier version produced on an industrial scale. However, there still remain some cheesemakers producing Caerphilly in the old style on an artisan basis. [1] The cheese was originally made to feed ...
In modern versions, Caerphilly cheese is used, which is a descendant of the old traditional Glamorgan cheese recipe and lends the same general texture and flavour. [10] The basic recipe calls for a mixture of cheese, leeks and breadcrumbs, [12] although some recipes swap the leeks for onions or spring onions and may add herbs such as parsley or further flavourings such as mustard.
Staffordshire Cheese: PDO: 2007 Swaledale cheese: PDO: 1996 Swaledale ewes´ cheese: PDO: 1996 Teviotdale Cheese: PGI: 1998 Traditional Ayrshire Dunlop: PGI 2015 Traditional Welsh Caerphilly: PGI 2018 West Country farmhouse Cheddar cheese: PDO: 1996 White Stilton cheese ; Blue Stilton cheese: PDO: 1996 Yorkshire Wensleydale: PGI: 2013
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Thieves with a nose for fine cheese have pulled off a massive cheddar ripoff in London. Neal’s Yard Dairy said a con artist posing as a wholesale distributor for a major French retailer had made ...
For example, the signature bloomy rind of Brie or Camembert is made from Penicillium candidum mold and is entirely safe to eat — it’s what gives these cheeses their signature flavor.
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There is a loaf of bread and a piece of cheese on the table, a wooden tub on the floor, probably for milk, and a ham hanging from the ceiling. Lardy Cake (Cacen Lard) is a popular cake which was usually made on bread-baking day in parts of Glamorgan. It is made from dough, with lard, currants, candied fruit peel and sugar worked into the mix. [53]
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