Milk: Cow, Pasteurized
Country: Wales (UK)
Accompaniment: Slightly off-dry white
Caerphilly is a semi-hard, white cheese originating from a town of the same name in South Wales. It was first made in Caerphilly in about 1830. Its texture and flavor bears resemblance to cheddar, which is the most popular type of cheese in the United Kingdom. This cheese is known as "the crumblies".
The recipe for Caerphilly has been inspired from other crumbly cheeses like Cheshire, young Lancashire and Wensleydale. It is said that the cheese was specially made for coal-miners as its tough texture and shallow height made it easy for them to eat with bare hands while the salty, moist curd helped to replenish the lost minerals.
Caerphilly is matured anywhere from 8 to 10 to 14 days. Some variants are often kept for up to a year to develop a harder texture and stronger taste. Inside the pale ivory rind of the cheese, young Caerphilly has a fresh and pleasant taste alongside a moist yet supple texture. With maturity, the edges become creamy and the flavor becomes more rounded. It usually has a wheel-shape with ivory-white rind dusted with fine flour. As the cheese ages in a moist cellar, the white and gray moulds become thicker and more leathery. The cheese can be vegetarian depending upon the brand.
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How is this Caerphilly? I love Gorwydd Caerphilly, because of the crust, the paste with varying texture (gooey to crumbly) and color (pale yellow to white), and the name Gorwydd. This cheese has none of that. It's ... nice, all one color and texture with no crust.