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Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners . The Caerphilly of that period had a greater moisture content, and was made in local farms.
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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Granular cheese, or hard cheese, refers to a wide variety of cheeses produced by repeatedly stirring and draining a mixture of curd and whey. Some hard cheeses are aged for years. Caerphilly cheese Swaledale cheese. Ashdown Foresters – cow's milk hard cheese made in England with a sweet, nutty flavour.
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.
However, with the disappearance of Glamorgan cheese, contemporary recipes use Caerphilly cheese. The sausage mix is kept intact by the casing . Freeman preferred to use half white and half brown bread crumbs for the casing and comments that the onions must be finely chopped to keep the sausage mixture together.
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