Today is St. David's Day, a day of daffodils, leeks and dragons which means it must be time for us to stand well back and let Graham slip into another of his Cheese Moments. Graham often waxes lyrical about the time he cooked a midnight feast of cheese on toast for Gruffudd ap Llywelyn whilst working as the royal poisoner of wine goblets in the court of Edward the Confessor, The only cheese fit for a king? Why, Caerphilly of course!
Caws Cenarth Caerphilly
From a family run business started in 1987 by Gwynfor Adams and his wife, Thelma. They drew on a six generation tradition of cheese-making on their farm, Glyneithinog, which resides in the lush valley of the River Cych, mid-way between Camarthen and Newport in South West Wales.
Nowadays, Gwynfor and Thelma take a back-seat, allowing their son Carwyn to run the business. They are the oldest established producer of Welsh Farmhouse Caerphilly.
This cheese is produced from pasteurised cow’s milk and is encased in wax in small truckle form. It has a soft, crumbly texture for essentially a hard white cheese and a mild creamy taste to it. Besides being wonderful as Welsh Rarebit or simply as cheese on toast, it matches well with our Toast for Cheese and also the following pair of wines:
Aromas ranging from red fruits to blackcurrants and bilberries with notes of cocoa, coffee and cedar. Velvety smooth and elegant with supple tannin and balanced acidity giving elegant structure and texture to the wine.
This has long been a staff favourite at W&W! Ripe and creamily oaky with tropical fruit undertones, this is a perfectly balanced Chardonnay and eminently drinkable. With grapes taken from the original family vineyard at Angostura, this is a full bodied, ripe and peachy Chardonnay. With such great poise and balance this wine will certainly stand up to more expensive Chardonnays from Australasia.
So that's it from me for this month's Cheese Moment - not such an ordeal after all was it?
Until next time, iechyd da!