Cheese seeks special status

AN ICONIC Welsh cheese is battling to get protected food status – so no-one can copy it.

Traditional Welsh Caerphilly would join other British cheeses including Stilton Blue cheese, Wensleydale cheese and West Country Farmhouse Cheddar.

Caerphilly is a fresh young cheese that has a smooth coat and a flaky texture.

It is produced using milk from Welsh farms – and is famed for its slightly lemony taste.

The cheese may now be given protected geographical indication (PGI) status under European law – meaning no other producer can use its name.

Caerphilly cheeses are made in Somerset and Wiltshire but are not labelled “Traditional Welsh Caerphilly”.

Anglesey sea salt, Pembrokeshire early potatoes and Welsh lamb have already been granted the status.

The EU protected food name scheme covers regional and traditional foods whose authenticity and origin can be guaranteed.

It recognises foods which are produced, processed and prepared in a specific region using recognised expertise.

If granted the status, another producer cannot market their product using that name unless they produce it in the area and use the methods agreed.

The application states that Traditional Welsh Caerphilly cheese has two key factors that contribute to its unique flavour.

These are that it is “made from cows milk produced on Welsh farms which have been fed a predominantly forage based diet”.

It also requires specific skills “developed and associated with Wales since the early 19th century and have remained largely unchanged for generations”.