Hard Cheese

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.
858 - Caerphilly Gorwydd

Caerphilly Gorwydd

A handmade Caerphilly with a distinct creamy outer layer near the rind and crumbly, citrus flavoured centre.

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.

The Dairy moved to North Somerste summer 2014.

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

Unpasteurised PLU: 858
£6.50
per 250g

Key Facts

  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Country Product of England
  • Region Somerset
  • Organic No
  • Flavour Mushroomy and citrus
  • Accreditation None
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkWhite Burgundy

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
  • AllergensMilk

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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