Gorwydd Caerphilly and Cider Welsh rarebit recipe

  • 2 min read

Autumn is about looking towards the comforts of snuggling up with our families and eating some really good food. Made with our Gorwydd Caerphilly teamed with cider, this fantastic recipe from the Ethicurean restaurant has been taken from their beautiful recipe book, "The Ethicurean Cookbook". 

Gorwydd Caerphilly and Cider Welsh Rarebit

1. Heat the oven to 200°C/GasMark 6. Cut the ends off a large white loaf and then divide the loaf into 6 slices. The thickness of the slices is one of the factors that makes this rarebit so perfect, with a crunchy exterior that gives way to a brilliantly soft, white interior.
2. Using a pastry brush, lightly brush 100g very soft butter (or melted dripping) on both sides of the bread. Put the slices on a baking sheet and bake for 8 minutes, turning them over half way through. Both sides should be very lightly golden. Leave on a wire rack to cool.
3. Put 150ml medium sweet cider, 100ml single cream, 2 tbsp cider vinegar vinegar, 2 tbsp Worcestershire sauce and 2 pinches of paprika in a non-stick saucepan, place over a medium heat and cook, stirring regularly, until the mixture has reduced to the consistency of double cream. It should be a deep shade of brown.
4.Lower the heat and add 250g Gorwydd Caerphilly and 2 egg yolks. Stir until the cheese has melted, then whisk the sauce until very smooth and glossy. Leave to cool and thicken to a paste consistency.
5. Spread the mixture edge to edge on the toasted bread. Return them to the oven for 4 minutes, then place under a hot grill until evenly browned. Enjoy with a generous helping of dressed salad leaves. As the local Bristolians would say, ‘Gert lush!’ 

You can find out more about The Ethicurean Restaurant, their philosophy and their food on their website 

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