Welsh Cheese
Welsh Cheese
There is no doubt that Wales produces some seriously good cheeses. It ranges from cheddars to Caerphilly and includes blue, hard, smoked, soft, washed rind and made from cow, ewe, goat, unpasteurised and organic milk.
But to put into perspective how good Welsh cheeses really are, they were once used as part of divorce settlements! Under the laws of Welsh ruler Hywel Dda cheeses that were washed in brine went to the wife and cheeses that were hung up went to the husband. How times have changed.
Wales has a long-standing tradition for producing delicious, high-quality cheeses and it is interesting that the earliest varieties very much resemble the now famous Caerphilly, although they were made from goat and sheep’s milks and immersed in brine. Moving onto the 17th & 18th centuries, cow’s milk became the cheese-making ingredient of choice.
Then by the early 20th century, the production of Caerphilly moved to England because the demand for it outgrew its Welsh production. It is sad to remember that by the time of WWII, cheese making in Wales had come to a near standstill as many of the smaller Welsh producers lost their businesses to the English factories who had larger production available.
However today there is a new generation of Welsh producers and they have lifted this industry into one that has world-wide recognition. Although it could be said that Caerphilly is the only truly traditional Welsh cheese that is still made, there are many modern farmhouse cheeses that offer a whole new palate of exciting possibilities and makes it rather difficult to select even a couple of favourites. Throughout the south east, mid and north Wales, small and large dairies are winning prestigious cheese awards and have re-established Wales’ cheese making reputation and continue to produce cheeses that are sought after worldwide.
Welsh Rarebit – classic pub dish of a rich, buttery cheese and Worcestershire sauce on toast.
