Cheese and wine is always a bit of a minefield so it’s good to find a partnership that works really well. This was one of six pairings laid on for the launch of the Bristol Wine and Food Fair which takes place next month (and at which I’m holding a number of Cheese and Wine Masterclasses, so do come along).
I’ve been a fan of Gorwydd (pronounced gor-with) Caerphilly for a while. It's made at Gorwydd Farm, Llanddewi Brefi, near Cardigan and is delicious: delicate, lactic, slightly creamy and crumbly - wonderful in spring and early summer salads with vegetables such as peas, broad beans and asparagus. (Celebrity chef Mark Hix is a big fan.)
It wouldn’t clash with a red wine but would be overwhelmed by most so the creamy Avery’s Fine White Burgundy with which it was partnered was pitch perfect - a textbook example of where the similarity in texture between food and wine makes a match work.
The Trethowans also have a shop in St Nicholas market in Bristol where they sell other classic modern British cheeses (as well as some fantastic toasties and Raclette). You can read about the other pairings on my blog The Cheeselover.