About the author: Jo Smith
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This delightful little recipe uses our very own Little Welsh Cheese Company’s glorious vintage cheddar - which is lovingly handmade with milk from a local farm at Treuddyn, where the cows graze on lush welsh pasture. Personally I truly believe that you can taste the difference, though whether that comes from a positive conscience knowing we’re supporting artisan makers, or from very happy cows and delicious cheese - I will leave up to you.
A from The Little Welsh Cheese Company:
This dish can be made in advance , simply reheat in the oven when you are ready to serve!
The Little Welsh Cheese Company was established in 2014 born from my passion of all things food. My first cheeses include a Mature Cheddar, Caerphilly and a Gouda style cheese. They are handmade the traditional way and are suitable for vegetarians. I use milk from a local farm at Treuddyn, where the cows graze on welsh pasture. The cheeses are pressed and then left to mature, some in their own natural rind, underground in my tailor-made cheese cave in the cellar of Hope Mountain Bed and Breakfast. My Welsh Cheddar needs time to mature in order to develop its distinctive and complex flavours and textures; it can mature for anything up to 24 months. When the cheese reaches its perfect maturity, it is divided into Little Welsh Cheeses, ready for cheese lovers everywhere and are suitable for vegetarians. Enjoy!
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