Best Central Welsh Natural Rind Cheese Types
Hafod is a Welsh cheese produced in Ceredigion. The cheese is made from the raw milk of Ayrshire cows and ages for 12 months. Hafod was created by Sam Holden in 2008 using a cheddar recipe. It often comes wrapped in cloth and has a moldy rind.
The texture is firm, dense, and smooth, but with age it becomes hard and chewy. The aromas are rich and the flavors are complex, tangy, buttery, and nutty, with a grassy finish. It's recommended to serve it on a cheeseboard with crusty bread and a glass of cold beer on the side.
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Teifi is a traditional cheese originating from Ceredigion. The semi-hard cheese is made from raw cow's milk and there are several varieties, depending on the maturation period (2 to 9 months). This gouda-style cheese has a natural rind, and underneath it the texture is dense, creamy, and smooth.
As it ages, the texture becomes stringy and flaky. The aromas are rich and intense, while the flavors are deep, savory, mild, spicy, and sweet. Teifi is also available in smoked versions, and some cheeses are flavored with onions, sweet peppers, cumin, garlic, or seaweed.
Gorwydd Caerphilly is a Welsh cheese hailing from Ceredigion. The cheese is made from raw cow's milk and it's left to mature for 3 months. Right underneath its thick moldy rind, there is a mushroomy layer, and as the texture goes towards the center, it becomes chalky, creamy, and open.
The aromas are earthy, while the flavors are milky, citrusy, and mushroomy. It's recommended to pair Gorwydd Caerphilly with a glass of Chenin Blanc or Chardonnay. Serve it on its own or with crackers.
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THE BEST Gorwydd Caerphilly Cheeses
Penbryn is a hard Welsh cheese originating from the eponymous coastal village. The cheese is made from cow's milk and it has a fat content of 45%. It's aged for 2 months. The flavors are best described as buttery, nutty, sweet, grassy, and fruity.
The cheese is most often used in the preparation of Penbryn cheese pudding, when it's mixed with bread crumbs, eggs, butter, milk, and a bit of mustard, then baked until golden brown.
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