Welsh Cheese Recipes

Caws Pobi - Traditional Welsh Rarebit Recipe

Welsh rarebit is perhaps the most famous Welsh dish of them all and one which, along with Irish Stew and Scottish Haggis, travelled the world over.

There is much debate as to where the name derives from. Some say it comes simply from ‘rare’ (lightly cooked) and ‘bit’ (small portion) others believe it derives from the traditional Welshman’s inability to catch a rabbit leaving him to use cheese as a poor alternative!

225g/8oz Pembrokeshire Extra Mature Welsh Cheddar – grated.
1 tablespoon Welsh butter
2 teaspoons Worcestershire sauce
1 level teaspoon dry mustard
2 teaspoons flour
4 tablespoons Welsh beer (or milk)
shake of pepper
4 slices bread toasted on 1 side only

Put the Pembrokeshire Extra Mature Welsh Cheddar, flour, mustard, Worcestershire sauce, butter and pepper into a saucepan. Mix well and then add the beer or milk to moisten. Do not make it too wet. Stir over a gentle heat until all is melted, and when it is a thickish paste, stop stirring, and swivel it around the saucepan, which it will do quite easily. Leave to cool a little, and meanwhile toast the bread on one side only. Spread the rarebit over the untoasted side and brown under a hot grill. This mixture can be made and kept in the refrigerator for several days if required. Sweet white wine can be used instead of beer and gives a good flavour.

Serves 4.