Firm and white, cow's milk cheese, with a slightly salty flavor. This cheese was used as part of divorce settlements under the laws of Hywel Dda. The cheese in brine going to the wife and the cheese which was hung up, going to the husband.
Caerphilly cheese is a hard cheese that originates in the area around the town of Caerphilly in Wales. It was not originally made in the town, but was sold at market there, hence taking the town's name.
It is a light-coloured (almost white) crumbly cheese made from cows' milk, and generally has a fat content of around 48%.
Every year Caerphilly has a Big Cheese festival, an extravaganza of street entertainers, living history encampments, music, dance, traditional funfair, folk dancing, falconry, fire eating, minstrels, troubadours and much more. Last years event was attended by more than 70,000.
For more information see
Glamorgan Sausages With Red Onion Marmalade
For the sausages:
- 200g fresh white breadcrumbs
- 100g grated Caerphilly cheese
- 1 tablespoon flat leaf parsley - chopped
- 1 tablespoon coriander - chopped
- 1 small leek - finely chopped
- freshly milled salt and black pepper
- 1 tablespoon whole grain mustard
- 3 eggs
- 1 tablespoon plain flour - seasoned
For the Red Onion Marmalade
- 400g red onions, peeled and thinly sliced
- 25g butter
- 3 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme
- salt & pepper
Mix 125g of the breadcrumbs with the cheese, fresh herbs and leeks and season well. Lightly beat 2 eggs with the mustard and combine with the dry ingredients. Mix until bound together, adding a little milk if necessary.
Divide the mixture into 12 and roll into sausages. Coat the sausages in seasoned flour and chill for at least 20 minutes.
Before cooking beat the remaining egg and using the remaining breadcrumbs, coat each sausage in egg and then breadcrumbs. To cook fry the sausages in a little vegetable oil for approximately 10 minutes and golden brown all over. Serve with the red onion marmalade.
Melt the butter in a saucepan, add the onions, balsamic vinegar, thyme and seasoning and stir. Cook over a gentle heat for approximately 30 minutes, leaving the lid off and stirring frequently. At the end of the cooking time the liquid should have evaporated, leaving a glossy, rich, onion marmalade.
Recipe listed by the kind permission of the WDA