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Carwyn
has a flair for developing new flavours, one of which has resulted
in Golden Cenarth. After discovering an orange culture growing
on moist Caerffili, Carwyn allowed on to age, eager to discover
what effect this would have on the cheese. With time he found
that it would soften the rind and give rise to an unmistakable
seductive pungency. since then the culture has been kept alive
and even today, all Golden Cenarth cheese are made using the original
strain of Brevibacterium. Cheese of this type, if made in the
summer months, are softer while those produced in the winter are
firmer and more robust in flavour. Its smooth interior texture
in contrast with its interesting , gritty rind texture.
Golden
Cenarth is best accompanied with a good full bodied red wine.
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Truly
great as a starter.
Just remove the cheese from the box and line inside of box with
foil, put back into the box then wrap some foil around the outside
of wooden box to hold it together then place in oven at 200deg
C for 20 minutes.
Melts
perfectly and along with crustry bread or vegetables makes a perfect
starter for at least 2.
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