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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 [1] The cheese was originally made to feed ...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.
The Big Cheese Festival is a festival dedicated to Caerphilly cheese and events are organised around this theme. The festival is notable for being a major event in the town of Caerphilly, attracting up to 80,000 visitors over three days. The event is also notable for being the only dedicated cheese festival in Wales. [1] Caerphilly Castle ...
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Sweet dreams about cheese? Excuse me while I kiss this guy? Who can forget the "Friends" episode when Phoebe thought the lyrics to Elton John's "Tiny Dancer" were "Hold me close, young Tony Danza"?
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]
Dorset Blue Vinney (Protected Geographical Indication) [11] – a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed cows' milk. It is a hard, crumbly cheese. Dovedale (Protected Designation of Origin) – a full-fat semi-soft blue-veined cheese made from cow's milk, produced in the Peak District.
A year on from being given PGI status, Penderyn whisky says it has helped the drink's standing.