Caerphilly Ducketts - Limited Edition
A clean and fresh flavoured traditional Caerphilly with mellow, earthy flavours
- FlavourEarthy and citrus
- Type of MilkCow
- Vegetarian RennetNo
- Weight TypeNet
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.
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1617
- Energy kcal391
- Of which saturates25.10
- Of which sugars>0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
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Artisan Caerphilly Cheese
This batch of artisan Duckett's Caerphilly was made on June 16th 2021 when our Quality Manager Jazz Reeves joined the Somerset-based Westcombe Dairy cheesemaking team for the day. It has been maturing in the specially-designed Caerphilly caves for the past 6 weeks and is now ready to eat!
We purchased the whole batch of handmade cheese from that day - available as a limited edition for August.
Jazz' tasting notes for the finished cheese are: "The cheese is light and delicate - the texture is crumbly in the centre, and more squidgy towards the rind (this duel texture is to be expected in a piece of Caerphilly). The flavour overall is bright and juicy. The centre of the paste is milky - it's really fresh, acidic and yoghurty, with notes of fresh grass and lemon. The squidgy outer paste is earthier, with more mineral flavours."
The cheese is handmade in a skilled, labour-intensive process which produces a slightly salty cheese with a distinct mild flavour and a slight citrus tone. It has a moist, crumbly texture which is far from the dry experience one might have when eating the more commonly found Caerphilly sold at some supermarkets.
Westcombe Dairy has been making Cheddar in the heart of Somerset for over 100 years, and has more recently started making other traditional products too. It has three herds of Friesian-Holstein cows, grazing on lush Somerset pastures and producing the finest quality milk. The milk is used to produce up to 100 tonnes of Cheddar a year and the quality of the milk depends on the continuous cycle of the farming process which includes the careful planning of the cows' diet to include as much homegrown food as possible.
Duckett's Caerphilly was first made at the dairy by Chris Duckett - the renowned Somerset Cheesemaker who watched his grandfather and mother making the cheese, and Jemima Cordle, a scientist-turned-cheesemaker. It is now made by Tom Calver, already famed for his high quality traditional cheddar, who is quickly proving his flexibility by continuing to make the cheese at the consistnetly high quality set out by Chris and Jemima.
Caerphilly was orignally produced as something that miners might enjoy. The cheeses were rinded and shaped with a distinct depth, that enabled the miners to hold a wedge of the cheese with their dirty hands, and eat from the middle.
British Cheese Awards 2018 Best English Cheese Winner