as larger logs. Andrew McMeel, in his book 1001 Foods To Die For, described the taste as "creamy and gentle, delicately salty with a faint lemon tang." Reception In 2015, Pantysgawn was one of several British cheeses discussed by writer Julie Bindel for The Guardian. In the article she suggested that more home-grown cheese, including Pantysgawn, should be eaten by British consumers. McMeel described Welsh goat cheese as having a "unrivaled reputation". He added that in moving the production of Pantysgawn from a single small farm to a larger operation resulted in no loss of care in the production. It received a mention in the 2011 Lonely Planet Wales guidebook by David Atkinson and Peter Dragicevich, who recommended Pantysgawn for "cheese freaks" under "Staples and specialities" of Welsh food and drink. See also Goat cheese List of British cheeses List of goat milk cheeses References Welsh cheeses Goat's-milk cheeses