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Also in Caerphilly is a sculpture of a cheese. A best Caerphilly cheese category forms part of the annual British Cheese Awards. In 2004, Gorwydd Caerphilly won both the Caerphilly prize and the overall award for best Traditional British cheese. It was made by brothers Todd and Maugan Trethowan at their family farm in Tregaron, Ceredigion ...
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Preserved cheese dating from 1615 BC was found in the Taklamakan Desert in Xinjiang, China. [36] Local cheese today is commonly made or available in most of South Asia in the form of paneer and related cheeses. Rubing in Yunnan, China is similar to paneer. Mainstream Chinese culture is not dairy-centric, but some outlying regions of the country ...
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.
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The characteristic flavour comes from the maturation process that takes place in special wooden barrel-like containers. The cheese matures for at least three weeks until it achieves its characteristic strong flavour and creamy texture. Currently, there is an ongoing procedure for protection of geographic origin for this cheese. Podgorički sir [61]
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.
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