When Chris Duckett passed away in 2009 Tom Calver adopted the recipe, maintaining its place as a farmhouse, raw milk Caerphilly. He and his team continue the Duckett’s tradition to this day.
Our work with this cheese
The Westcombe team is still using the brine from Chris’s original tank to salt the cheese. The brine that is used to salt the cheese is around 20 years old and carries a microbial community that is unique to the rind of Duckett’s Caerphilly.