This hard cows’ milk cheese, which takes its name from the town in South Wales in which it was first made, has a moist, crumbly texture and a mild, fresh flavour. Caerphilly is traditionally made from unpasteurised milk and animal rennet, and matured for just a couple of months before being sold.
Glamorgan sausages with red onion and chilli relish
Leek and Caerphilly puffs
Traditional Caerphilly is made in round wheels with a thick, brown rind and pale-yellow interior, that’s often flaky towards the middle of the cheese. It’s available year-round. Although Caerphilly is usually eaten very young, aged examples, which have a stronger, tangier taste, are also occasionally available.
The texture of Caerphilly is perfect for Welsh rarebit.
Article by Felicity Cloake
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