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Duckett's Caerphilly

Probably Britain's best Caerphilly cheese.Now made, using an original recipe popularised by Chris Duckett, by Westcombe Dairy, near Shepton Mallet in Somerset – using unpasteurised cows' milk and traditional rennet. They are made in 990gr, 1.8-2.3kg and 3.6-4kg truckles and matured for between 3 weeks and 2 months. See ‘Caerphilly’

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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