Source: Atlas Obscura
In First Catch Your Peacock, a cross between a cookbook and a history book about the food of Wales, Bobby Freeman talks about the Welsh’s early passion for caws pobi: cheese melted in front of the fire then spooned onto fresh bread. She traces references to the dish back to medieval and Tudor times, and considers it the forerunner of the internationally known Welsh rarebit.
Even though the country specialized in softer cheese, the Welsh found themselves trading for a harder variety, cheddar, which was better suited to roasting. (Though some accounts point toward ewe’s milk cheese being used in early caws pobi recipes.)Some people might wonder what’s the difference between spooning freshly melted cheese onto bread…
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