Duckett’s Caerphilly is a fresh and citrusy tasting Caerphilly cheese made from unpasteurised cow’s milk using traditional rennet at Westcombe Dairy, near Shepton Mallet, Somerset.
The Duckett family, which this style of Caerphilly is named after, had been making the cheese on the Somerset Levels for three generations using a special recipe. Today the cheese is made by Tom Calver using methods passed on by Chris Duckett, the last family member to make it.
Caerphilly is originally a Welsh cheese and Duckett’s Caerphilly is one of only a handful of Caerphilly cheeses made in the traditional way. The cheese uses Welsh tradition combined with the expertise of English West Country cheesemakers. The entire process is carried out by hand from stirring the curds to release the whey, to cutting the curds and filling moulds with the curds to form the cheese.
The cheese is matured for about six weeks in a cellar humidified by the flow of natural spring water and has a firm yet creamy texture. The cheese melts beautifully when used in cooking.
Debbie says: “A fresh, vibrant traditionally made example of a well loved British classic. Scrumptious on a cheese board or ideal for Welsh Rarebit. It also goes well with our Spiced Plum Chutney”.