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| 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 asPant-Ysgawn, is a brand ofgoat cheese produced inBlaenavon,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 inBlaenavon by the Craske family from locally produced goat's curd fromSoil Association certified farms.
Pantysgawn has been served atNATO receptions, atSt. David's Day celebrations at10 Downing Street and toQueen Elizabeth on her visit toCardiff in 2015.[1][2][3]
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 sixgoats.[4]
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 theAbergavennyWomen's Institute market, which was successful, and over the following years the business developed intoAbergavenny Fine Foods Ltd. in 1987.[4] The cheese continues to be made by the Craske family, now inBlaenavon from locally produced goat milk curd. All of the curds come fromSoil Association certified farms. Norennet is used in the production of Pantysgawn. Outside of Wales, it is on sale within the United Kingdom in the supermarketWaitrose.[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 toNATO delegates at the UK reception in Brussels, Belgium, on 8 July 2014.[1] It featured as a pantysgawn andbeetroot salad starter at British Prime MinisterDavid Cameron'sSt. David's Day reception at10 Downing Street in 2015.[2] Later that year it was served as part of the lunch served to QueenElizabeth II when she visited Cardiff on 11 June 2015, as atimbale of red pepper and pantysgawn which was served as the vegetarian starter.[3]
The production of Pantysgawn uses onlypasteurised goat's milk. It isripened 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 book1001 Foods To Die For, described the taste as "creamy and gentle, delicately salty with a faint lemon tang."[6]
In 2015, Pantysgawn was one of several British cheeses discussed by writerJulie Bindel forThe 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 2011Lonely 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]