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Caerphilly cheese was one of nine Welsh products considered by the British Government in July 2015 as candidates for name protection under the Geographical indications and traditional specialities in the European Union rules. It was the only cheese considered as a candidate on the list.
Y Fenni (Welsh pronunciation:) is a variety of Welsh cheese, consisting of Cheddar cheese blended with mustard seed and ale.It takes its name from the Welsh language name of Abergavenny, a market town in Monmouthshire, South East Wales.
A number of European cheeses have been granted Protected Geographical Status under European Union and UK law through the Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) regimes. The legislation is designed to protect regional foods and came into force in 1992 and applies ...
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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.
This led to an extensive industry in the production of butter and cheese. [30] Distribution was helped by the growth of rail transport and this, combined with rising wages, meant that milk became more profitable than butter or cheese production. [31] Until their disappearance, Glamorgan Cattle supplied milk which was used in cheese making.
Pantysgawn, also known as Pant-Ysgawn, is a brand of goat cheese produced in Blaenavon, Wales.It was the first cheese produced by Pam and Tony Craske at Pant-Ys-Gawn Farm in Wales, and its success resulted in the couple founding the Abergavenny Fine Foods Company.
Marigold Cheese was considered to be a summer treat, rather than being a staple cheese. [74] Tintern cheese is a mature cheddar cheese with a creamy texture it contains fresh chives and shallots. Justin Rees, in his book Welsh Cheese Recipes, has a recipe for a Cheese spread made from Tintern Cheddar, butter, eggs, salt and mustard.