A handmade Caerphilly with a distinct creamy outer layer near the rind and crumbly, citrus flavoured centre. Made with Organic milk.
- FlavourMushroomy and citrus
- Type of MilkCow
- Vegetarian RennetNo
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. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkWhite Burgundy
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1609
- Energy kcal388
- Of which saturates19.2
- Of which sugars>0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
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 email@example.com.
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 outside 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 Somerset summer 2014.Read More