CHEESES

The cheeses are all made exclusively from the unpasteurised milk produced by the cheesemakers' own flock of Friesland milking sheep. The cheesemakers can in this way ensure the quality, purity and cleanliness of all the milk they use in the production of their cheeses. They are also convinced that the mixture of herbs in the pastures grazed by the sheep and the purity of the spring water that the sheep drink must also add flavour of the milk and in turn to the cheese.

The hard and soft types of cheese produced by Caws Celtica are:

Lammas is a Pecorino-style cheese which at about a month old is creamy and moist and melts well in sauces, but as it matures it develops a pleasant lingering after taste - it tastes wonderful with full-bodied red wine - dry and crumbly, like fresh Parmesan - a cheese to linger over. We also flavour it with caraway seeds, celery seeds, cumin seeds, mustard seeds or whole black peppers. It is also traditionally oak-smoked in Wales - only lightly smoked so that the taste of the cheese still comes through. When smoked the cheeses turn a beautiful golden colour like - crème caramels.

Beltane is a curd washed cheese based loosely on a Dutch Gouda recipe. Sue stirs the curds in hot water, then scoops them from the whey and packs them directly into net-lined moulds. They are left to mature for up to 18 months by which time they have developed a beautiful, rich mellow taste and texture reminiscent of the Spanish sheep's milk cheeses.

Recently introduced to the range are some new soft cheeses: Imbolc a fresh cheese with a clean fresh taste and creamy texture available in its plain form and with added garlic both sold in 130g portions and Samhain a brie-style soft cheese sold in attractive 150g rounds.

The hard cheeses are available as follows:

	250/300g Rounds	1 kg Rounds	4.5 kg Wheels
Lammas
Beltane
Traditional Smoked
Lammas & Celery
Lammas & Cumin
Lammas & Caraway
Lammas & Black Peppers
Lammas & Mustard Seeds

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