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A traditional Welsh cheese, with a moist, crumbly, salty and buttermilk flavour. The cheese dates back to the early 1800's, and although named after the Welsh town of that name, was originally made in dairy farms throughout the Vale of Glamorgan and in Gwent west of the River Usk, from the milk of Hereford cattle.
Caerphilly, provides a much quicker turnover for cheesemakers than that of quality Cheddar, as cheeses can be on sale within a week to ten days. Nearly all Caerphilly is now made in England, some of high quality, from unpasteurised milk.
In Wales it's popular crumbled on a slice of bread, drizzled with a little vinegar, then toasted.
One of the best is sold under the name 'Duckett's, after the family originally using this particular recipe, and is made by Westcombe Dairy, near Shepton Mallet in Somerset. It's quite unlike factory-made variants masquerading under the name - being moist, earthy and succulent.
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