Hard Cheese

Our broadest category. Generally these cheeses are the longest matured and have the smallest moisture content. Hard cheeses normally come either cloth bound, wax covered or with a natural rind. If the cheeses are not sold as individual units but by weight, we sell them online in multiples of 250g and will always send each cheese cut as one piece unless directed otherwise.  If you require more than one piece of the same cheese, please state this in the comments box.

All cut cheeses are cut to order and will have approximately 12 days shelf life on them. 

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Caerphilly Gorwydd

PLU: 858
A handmade Caerphilly with a distinct creamy outer layer near the rind and crumbly, citrus flavoured centre.
Cow Unpasteurised Not vegPasteurised Wales
per 250g

858 - Caerphilly Gorwydd


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.
Read more
Gorwydd Caerphilly is a mature, hand-made Caerphilly made to a traditional recipe, using raw cows' milk and GM free animal rennet. These ingredients, combined with the process of working the curd by hand and encouraging the natural mould rind to develop, keep the cheese true to the origins of traditonal Caerphilly.

Caerphilly that may be bought from some supermarkets can often be thought of as dry and with little flavour. Gorwydd Caerphilly, however, is the opposite. It ripens slowly from the rind, giving it a unique, stripey interior with the crumbly centre being encased in a rich, softer textured paste.
When the cheese is young it has a lemoney fresh- tatsing tang but as it matures this flavour changes to become more intesne with an added creamy flavour letting the cheese become more dynamic. For a richer experiance it is suggested for the rind to be eaten and enjoyed as well.

Caerphilly was orignally produced as something that miners might enjoy. The cheeses were rinded and shaped with a distict depth, that enabled the miners to hold a wedge of the cheese with their dirty hands, and eat from the middle.
Gorwydd Caerphilly won Best Welsh Cheese at the World Cheese Awards 2010.

Gorwydd Caerphilly recently won a gold medal in theTraditional Caerphilly category at the British Cheese Awards September 2013

Product Detail

Type of Milk
Product of Wales
Mushroomy and citrus
Recommended Drink
White Burgundy

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