CHEESE OF THE WEEK
Made from Cheddar spiked with beer and wholegrain mustard, this cheese really packs a punch. The addition of bay, black pepper, cinnamon, clove, coriander, cumin, dill, garlic, tarragon, turmeric adds depth and complexity. It’s delicious toasted on bread.
It takes its name from the Welsh language name of Abergavenny, a market town in Monmouthshire, South East Wales. Y Fenni, when coated in red wax, is also known as Red Dragon, a name that originates from the dragon on the Flag of Wales. It is a wonderfully creamy, moreish cheese with a bite, especially when a mustard seed explodes in your mouth.