A wedge of Red Dragon cheese sprinkled with mustard seeds is topped by a chunk of green-marbled Sage Derby cheese. You can buy both of these cheeses at iGourmet.com.
Last Updated August 2012
Y Fenni Cheese a.k.a. Red Dragon
Page 2: Serving The Cheese
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Serving Red Dragon
Red Dragon is:
- A good melting cheese for burgers, potatoes, pork, poultry and steak.
- Delicious for grilled cheese sandwiches, toast and melts.
- A sandwich cheese, a hearty accompaniment to ham, beef, pork, poultry or grilled
- Part of a classic “ploughman’s lunch,” a cold meal or snack that typically includes a thick piece of cheese (Cheddar, Stilton or other local cheese), relish (such as a Branston pickle,* piccalilli* and/or pickled onions), a crusty roll or chunk of bread, and butter. This is what a farmer (ploughman) traditionally took with him into the field for lunch. The modern “ploughman’s lunch,” enjoyed at a pub or cafe, can add a green salad, celery sticks, hard-boiled egg, beet salad, pâté, potato chips and sliced apple.
- Good for sauces—see the recipe below.
Pair Y Fenni/Red Dragon with a glass of the brown ale with which it is made, or any hearty ale. If you prefer wine, pick a substantial one that can stand up to the spiciness of the cheese, such as Shiraz or Zinfandel.
*Branston pickle is a chutney typically made of carrots, cauliflower, gherkins, onions and rutabaga, pickled in a sauce of vinegar, tomato, apple and dates flavored with chutney spices such as mustard, coriander, garlic, cinnamon, pepper, cloves, nutmeg and cayenne pepper, plus sugar. British piccalilli is similar but tangier, less sweet, and colored bright yellow with turmeric.
Recipe: Red Dragon Sauce
Here’s a recipe for Red Dragon Sauce, a zesty cheese sauce, traditionally used in Wales over Cornish game hen and duck but delicious with any meat. The recipe is courtesy of iGourmet.com.
- 4 ounces Red Dragon / Y Fenni cheese
- 1 ounce flour
- 10 ounces milk
- 1 tablespoon whole grain mustard
- 1 ounce butter
- Grate the cheese.
- Put all the other ingredients in a pan. Put over heat and stir continually until you have a smooth sauce.
- Add the cheese and heat until the cheese has melted. Add the mustard.
Continue To Page 3: Cheese Terms
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