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Caws Cenarth Caerphilly / Caerffili

A traditional cows' milk Caerphilly/Caerffili, made with unpasteurised organic milk and vegetarian rennet, by Gwynfor & Thelma Adams at Lancych in Carmarthenshire.

Cheeses, which are matured for three to four weeks, have a semi-hard, smooth texture and flowery flavours. For more information see (

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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