Pantysgawn
 | The topic of this article may not meet Wikipedia's notability guidelines for products and services. (May 2021) |
| Pantysgawn | |
|---|---|
| Other names | Pant-Ysgawn |
| Country of origin | United Kingdom |
| Region | Wales |
| Town | Blaenavon |
| Source of milk | Goats |
| Pasteurised | Yes |
| Texture | Soft |
Pantysgawn, also known as Pant-Ysgawn, is a brand of goat cheese produced in Blaenavon, Wales. It was the first cheese produced by Pam and Tony Craske at Pant-Ys-Gawn Farm in Wales, and its success resulted in the couple founding the Abergavenny Fine Foods Company. It is now produced in Blaenavon by the Craske family from locally produced goat's curd from Soil Association certified farms.
Pantysgawn has been served at
History
Pantysgawn is named due to the origins of the cheese at Pant-Ys-Gawn Farm. After Pam and Tony Craske moved there in 1981, they decided that arable and livestock farming was unsuitable. This coupled with the remote nature of the farm, meant they wished to become reliant on their own produce. With this in mind, Tony went to a nearby market with the intention of buying a cow for milk production. He returned to Pant-Ys-Gawn with six
Having more milk than they could use themselves, the couple sought information on cheese making from the local library. Pam began to sell the cheese at the Abergavenny Women's Institute market, which was successful, and over the following years the business developed into Abergavenny Fine Foods Ltd. in 1987.[4] The cheese continues to be made by the Craske family, now in Blaenavon from locally produced goat milk curd. All of the curds come from Soil Association certified farms. No rennet is used in the production of Pantysgawn. Outside of Wales, it is on sale within the United Kingdom in the supermarket Waitrose.[5]
It has subsequently been highlighted as an example of a quality Welsh product, such as being included in the selection of Welsh food served to
Description
The production of Pantysgawn uses only pasteurised goat's milk. It is ripened for an average of three weeks, and is produced in small rounds as well as larger 2-pound (0.91 kg) logs. Andrew McMeel, in his book 1001 Foods To Die For, described the taste as "creamy and gentle, delicately salty with a faint lemon tang."[6]
Reception
In 2015, Pantysgawn was one of several British cheeses discussed by writer Julie Bindel for The Guardian. In the article she suggested that more home-grown cheese, including Pantysgawn, should be eaten by British consumers.[7] McMeel described Welsh goat cheese as having a "unrivaled reputation". He added that in moving the production of Pantysgawn from a single small farm to a larger operation resulted in no loss of care in the production.[6] It received a mention in the 2011 Lonely Planet Wales guidebook by David Atkinson and Peter Dragicevich, who recommended Pantysgawn for "cheese freaks" under "Staples and specialities" of Welsh food and drink.[8]
See also
- Goat cheese
- List of British cheeses
- List of goat milk cheeses
References
- ^ a b "Delegation to NATO features best of Wales at annual reception". Gov.uk. 9 July 2014. Retrieved 1 April 2016.
- ^ a b Williamson, David (3 March 2015). "David Cameron boasts of his Llewellyn roots at Downing St bash to celebrate the best of Wales in St David's Day event". Wales Online. Retrieved 1 April 2016.
- ^ a b Mosalski, Ruth (29 May 2015). "It's a menu fit for a Queen – a sneak peek at what Her Majesty will be tucking into on her visit to Cardiff". Wales Online. Retrieved 1 April 2016.
- ^ a b "Heritage". The Abergavenny Fine Food Co. Retrieved 1 April 2016.
- ^ "Try a chunk of award-winning Welsh cheese". VisitWales.com. Archived from the original on 2018-02-09. Retrieved 1 April 2016.
- ^ ISBN 978-0-740-77043-2.
- ^ Bindel, Julie (27 November 2015). "Forget continental cheese – give me a plate of Dairylea or pantysgawn any day". The Guardian. Retrieved 1 April 2016.
- ISBN 978-1-741-79003-0.