Pant Mawr Cheeses are being used all over the country and have been featured in many recipes. The following recipes have been taken from "Welsh Cheese Recipes" by Justin Rees. Justin Rees is Head Chef at the Grove Golf Club, Porthcawl. Born in Maesteg, his family emigrated to New Zealand in the 1970's, later returning to Maesteg. After leaving school, he trained as a chef in hotels and restaurants throughout South and Mid Wales.

Preseli Cheese Wontons:

180g Preseli Cheese
12 Wonton Skins
12 Leaves fresh Basil
12 Thin slices of Garlic
Freshly ground Black Pepper
A little beaten Egg for sealing
Vegetable Oil for deep-frying
Chopped Parsley and a little grated Smoked Cerwyn to finish (Optional)

Dipping Sauce:

200g Chopped Plum Tomatoes
1 Garlic clove, grated
2 Tablespoons of Vodka
1 Teaspoon of Worcestershire Sauce
1 Teaspoon of Tobasco Sauce
Freshly ground Black Pepper
Juice of 1/2 a Lime
A few chopped Basil leaves

Cut the cheese into 12 portions. Place in the centre of each wonton skin, top with a slice of garlic, a basil leaf and a little fresh ground black pepper. Brush the edges with a little beaten egg, fold over to form a triangle and press the edges together.

To make the dipping sauce simply mix all the ingredients together and chill for at least half an hour.

Half fill a medium size saucepan with vegetable oil and heat. Test with a piece of white bread, it should take 2 minutes to brown. Cook the wontons in batches until crisp and light golden in colour. Drain well on kitchen paper. Sprinkle with the parsley and cheese if using and serve three per person with a pot of the dipping sauce.

By Angela Gray

Smoked Cerwyn Cheese Drumsticks:

6 chicken drumsticks
75g/3oz Smoked Cerwyn Cheese
6 rashers streaky bacon
oil or melted butter for cooking
salt and pepper
8 wooden cocktail sticks

Preheat oven at 180 degrees C/ 350 degrees farenheight / Gas mark 4, make a deep incision in the thickest part of each drumstick and pack the deep slit with smoked goats cheese. Season with salt and pepper, then wrap streaky bacon tightly around each drumstick, ensuring the slits are covered, then secure with a cocktail stick.

Smear each drumstick with a little butter or oil. Cook in the oven for 15-20 minutes.

Pant Mawr Beetroot Dip

225g/8 oz Pant Mawr Goats Cheese in Plain Olive Oil
1 tbsp mayonnaise
150ml / quarter pint natural yoghurt or sour cream
2 small cooked beetroots, grated

Mash the Pant Mawr Goats Cheese in a bowl. Stir in the mayonnaise and yoghurt (sour cream). Just before serving stir in the grated beetroot.

These are but a few recipes in the book. Watch this space for the latest recipes and ideas.

Goat's Cheese Lemon Cheesecake

Base:

8 Oz (225g) digestive biscuits (broken into pieces)
1 3/4 Oz (50g) light brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
4 Oz (125g) Margarine or butter, melted

In a food processor, mill the digestive biscuits, sugar and spices into a fine crumb. Put into a bowl and thoroughly mix in the melted butter. Press this mixture firmly and evenly into the bottom and sides of a large (preferably glass) pie dish with the back of a fork.

Filling:

1 lb (500 g) fresh soft goat's cheese
3 large eggs (duck eggs work well)
juice of 1/2 a lemon
grated rind of 1 lemon
3 1/2 Oz (100g) caster sugar
1/2 tsp oil of lemon

Whish all these ingredients together in a food processor until smooth, light and creamy. Pour into the pastry/crumb-lined pie pan.

Bake at 175 C degrees for 25 minutes - not much longer or it will brown and top and dry out. (The cheesecake should still be a bit wobbly, but not too soft in the middle.)

Cool completely before serving. Makes 8 generous portions.

Recipe provided by Richard Cook, Pengawsai, Rhosfach