A Trio of Welsh Cheeses from Abergavenny Fine Foods – Marcella The Cheesemonger International Guilde des Fromagers
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A Trio of Welsh Cheeses from Abergavenny Fine Foods


On the island adjacent to the cheese kiosk, The Lady carries three pre-packaged Welsh cheeses from the English producer, Abergavenny Fine Foods and exported to the US by Somerdale International. The cheese is packed in a parchment paper, weighs approximately 7ounces and retails for $9.99.


Traditionally, this cheese is produced in wheels coated in bright green wax as shown in the picture to the left. Tintern is the name of the Abbey where the shallots first used in this cheese were farmed.

This mature Welsh cheddar’s taste is intensified with the addition of chives and shallots. The texture is smooth and creamy with the aroma of the chives prominent.

I would categorize this cheese as a “Pub cheese” that pairs well with beer and might sit on the bar next to a basket of crackers.

If you enjoy cheese with added flavors, you will enjoy this cheese.

I give Tintern 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: With crackers, this cheese is a great snacking cheese. It also melts well and would be terrific in a grilled sandwich or a twist in mac n cheese.

Wine Pairing: Merlot

Beer Pairing: Fuller’s Golden Pride – similar to a Belgium Abbey Beer.

Source: Cows’ Milk

Red Dragon

This cheese is named after the dragon symbol on the Welsh flag. Again, this cheese is produced in wheels, this one with red wax coating. For the US export market, it is shipped in the squares wrapped in parchment.

This flavored cheese is semi-soft blended cheddar with wholegrain mustard and ale added. It has some kick but not too much. The texture is buttery and melts on the palate. Again, this would be considered a pub cheese and goes better with an English beer.

I give red Dragon 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestion: With crackers and a beer, how can you go wrong. However, I must admit the mustard in this cheese cries out to be paired with some Boar’s Head Rare roast beef and nestled between some sourdough bread and grilled.

Beer: A rich English Beer from Fullers.

Wine: I would suggest Sauternes

Source: Cows’ Milk

Black Mountain

The third cheese in the trio is my favorite… I like to save the best for last…

Black Mountain, as you might guess, is coated with black wax…

This creamy Welsh cheddar is blended with garlic (lots of garlic), herbs and wine. This cheese is potent and will kick some serious ass on a cheese plate…

This cheese is quite versatile in use. The Lady stuffed some baked potatoes with this cheese and sent The Man into a swoon (surprise!!) and then a couple days later she used the rest to top a pizza. Both were hits here at the manse but those baked were “to die for”…

I give Black Mountain 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: On a cheese board, it’ll be the hit!! On a baked potato, it’ll be a hit as well.  Personally I would like to stuff a split Gallus gallus breast (Foster Farms, of course) and make my own version of Black Mountain Kiev.

Wine Pairing: I think a light white wine would pair well with this cheese.

Beer: Gotta go with dark ale.

Source: Cows’ milk

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