Commentary
Caerphilly cheese originated in Wales because as a 'territorial' cheese, specific environmental conditions such as rainfall, humidity and mould types were beneficial to making this type of cheese. However, its manufacture almost died out until Todd Trethown re-established the production of the cheese in 1996, making it to a traditional recipe at Gorwydd, his family farm in the foothills of the Cambrian Mountains at Llanddewi Brefi, West Wales.
Todd is originally from Somerset, like Chris Duckett, the third-generation veteran Caerphilly maker who worked withTodd to learn the trade, but had a Welsh grandmother who grew up just ouside Caerphilly and used to make the cheese herself. As the dairy has become busier, the actual making of the cheese is now done by Todd's brother Maughan, and Maughan's wife Kim matures them.
Product Detail
Type of Milk
Cow
Pasteurisation
Unpasteurised
Vegetarian
No
Country
Product of Wales
Region
Ceredigion
Organic
No
Flavour
Mushroomy and citrus
Recommended Drink
White Burgundy
Weight
250g
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