Traditional Welsh Caerphilly Cheese

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Traditional Welsh Caerphilly Cheese

About Traditional Welsh Caerphilly Cheese

Traditional Welsh Caerphilly is a hard cheese made in Wales from locally sourced cow’s milk. It can be produced using raw or pasteurized milk and either organic or non-organic methods. The cheese has a mild, slightly lemony taste when young and develops a fuller but still mild flavor with age. It is shaped into flat rounds with a smooth, creamy white texture and may have a slightly molded coat. The texture is smooth, close, and flaky, with natural variations due to artisanal production. It is traditionally made by hand, including cutting the curds into large cubes and lightly pressing the cheese to maintain moisture. The cheese is eaten young from 10 days old but can mature for up to 6 months. Unlike modern block Caerphilly, Traditional Welsh Caerphilly is sold as a "naked" cheese, unbound by cloth.

Key Facts

Country of Origin United Kingdom, Wales
Protection PGI (2015)
Milk Type Cow
Milk Treatment Raw or Pasteurized
Fat Content 45%–55% of dry matter
Moisture Content Minimum 55% dry matter for younger cheese
Rind Smooth and intact, may have a slightly molded coat, historically dusted with flour or oatmeal
Texture Hard
Flavor Mild, slightly lemony when young, fuller but still mild when aged
Aroma Fresh cheese aroma
Colors Creamy white
Forms Flat round
Age 10 days to 6 months
Rennet Type Traditional

Alternative Spellings of Traditional Welsh Caerphilly

Traditional Welsh Caerffili

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