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Pantysgawn Cheese is a soft, creamy cheese made in Wales from pasteurized goat's milk.
It has a salty taste with a bit of sourness that reminds some people of lemon. A fresh cheese, it is sold in a cylindrical shaped roll, with no rind or crust. It doesn't have the "animal" smell to it that some European goat's cheeses do. No animal rennet is used in making the cheese.
It's sold in logs of 150g or 1 kilo. You can also get it rolled either in crushed black peppercorns or in mixed herbs.
History
The cheese was first made by Tony Craske at his farm called "Pant-Ysgawn" farm near Abergavenny, Monmouthshire, Wales. Craske then expanded the operation to a proper cheesemaking facility, naming the business Abergavenny Fine Foods Ltd.
Language Notes
You will also see the name of the cheese spellt "Pant-Ysgawn".
Also called:
Other entries for Goat's Milk Cheeses
Brousse du Rove, Capricorn Goat's Cheese, Chevre Noir, Chevrot Cheese, Gevrik Cheese, Goat's Milk Cheeses, Humboldt Fog Cheese, Pantysgawn Cheese, Pavé Blésois Cheese, Pavé de Chirac Cheese, Picodon de Chèvre, Selles-sur-Cher, St Tola Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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