This month's cheese is not easy to qualify - a blue veined caerphilly is the nearest I've discovered.
Perl Las, the Blue Pearl, from Caws Cenarth Cheesery in Carmanthshire, came into being from the selfless act of looking to improve their Caerphilly Cheeses.
The taste has that nangy bite of a good blue cheese, with a creamy texture and a salty, earthy backtone.
Summer months to me means eating outside, when the sun shines, and with as little cooking involved as possible. So think salads bursting with savour and flavour, little forkfuls of taste explosion.
A very popular salad combines Perl Las with the sweet earthiness of beetroot with the vibrant tang of apples and crunch of walnuts.
|2 medium||red beetroots cooked in their own juices (not vinagered)|
|1 tablespoon||olive oil|
|sea salt and freshly ground black pepper|
|Handful of||toasted walnut halves roughly crumbled|
|1||crisp not too sweet apple sliced|
|100 grams||Perl Las cheese cut into small cubes|
|1 tablespoon||apple Cider Vinegar|
|1 teaspoon||balsamic vinegar or honey|
|3 tablespoons||extra-virgin olive oil|
|2 tablespoons||apple cider vinegar|
|1 bag||mixed salad leaves|
Combine the beetroots, walnuts and apple with the olive oil and seasoning and set aside.
Put the vinegar, balsamic vinegar or honey and mustard in a small lidded jar, shake firmly to mix and season to taste.
When you are ready to eat, add the cheese to the beetroot mixture, gently folding in. Add a tablespoon of the vinaigrette to the salad leaves and coat the leaves gently. Spoon the beetroot salad on top and serve.
This goes well with hams or proscuitto or as part of a larger summer mixed plate.