Hafod Welsh Rarebit by cheesemaker Rebecca Holden
Rebecca Holden of Hodlen’s Farm Dairy favourite choice of cooking her Hafod Cheddar is this adapted Hugh Fearnley-Whittenstall recipe for Welsh Rarebit:
250ml/9oz strong beer, warmed
250g/9oz Hafod Cheddar, grated
2 tbsp Worcestershire sauce
4 large slices sourdough bread
In a small saucepan melt the butter, add the flour and stir well. Cook for a couple of minutes, stirring to prevent the mix from burning.
Stir in the warm beer by degrees, to make a thick but smooth sauce.
Add the grated cheese and stir until melted into a thick paste.
Mix in the mustard and Worcestershire sauce and season well with black pepper.
Lightly toast and butter the bread, then pile up the cheesy mixture on each slice.
Cook under a hot grill for a few minutes, until browned and bubbling.