Caerphilly is a traditional Welsh cheese made from cow's milk. It is a crumbly, white cheese with a mild taste that sometimes carries a slightly tangy note. Caerphilly is typically aged for a short period, which contributes to its moist yet firm texture, making it a favorite for both eating on its own and cooking.
What is Caerphilly Cheese?
Caerphilly cheese comes from Wales, dating back to the early 1800s. It's recognizable by its mottled rind and distinct layers. These layers merge earthy, barnyard, and bright lemon flavors. Originally, farmers made it to utilize leftover milk. However, its quality quickly made it popular. By the 1830s, miners especially favored it for its nutritious value and sturdy rind, which suited their working conditions.
Industrialization and wars posed challenges, pushing Caerphilly from farmhouse traditions to factory lines. This shift almost erased its artisan roots. Despite these changes, Duckett's farm preserved the tradition into the 20th century. Today, Todd Trethowan's Gorwydd Caerphilly continues to honor this legacy. It celebrates Caerphilly as a symbol of Welsh heritage and a favorite among cheese enthusiasts for its unique taste and history.
Once nearly forgotten, Caerphilly has been revived by artisans committed to its original craftsmanship. This dedication has made Caerphilly a celebrated part of British cheese culture. It's appreciated for its texture, flavor, and rich backstory.
Key Facts About Caerphilly Cheese
Country of Origin | United Kingdom |
Specific Origin | 8 miles north of Cardiff |
Milk Type | Cow's Milk |
Rind | Mottled gray-white |
Texture | Tri-layered: Brie-like to dense core |
Flavor | Earthy, barnyard, lemony |
Forms | Wheel |