Orders may arrive +/- 2 days from your preferred delivery date.
Orders may arrive +/- 2 days from your preferred delivery date.
A densely crumbly centre with fresh, lemony flavours that gives way to a creamy, more mushroomy layer beneath the edible rind.
Average age 2-4 months
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.
For orders under £39.50, standard delivery is £8.00.
Collection from our London shops is free - choose Shop Collection at checkout.
Weston-Super-Mare, Somerset
The Trethowan brothers started making Gorwydd Caerphilly on their parents’ farm in West Wales but moved their production to Somerset in 2014.
Though once the staple snack of miners and local farmhands, by the mid-19th century production of Caerphilly cheese had all but disappeared from its South Wales homeland. Across the border in Somerset, however, the style lived on thanks to the region's Cheddar makers, who adopted it as a quicker-maturing cheese that could provide a steady stream of income while the Cheddars aged. After working as a cheesemonger here at Neal's Yard Dairy, Todd Trethowan learnt the art of Caerphilly making from Chris Duckett, a renowned Somerset cheesemaker and the only traditional Caerphilly maker in the UK at the time. He then moved back to Wales to set up a dairy with his brother Maugan on their parents' land, making cheese with locally sourced milk. In 2014, ever intent on improving the quality of their cheese, Todd and Maugan moved to Puxton Farm in Somerset. There, the brothers set about recreating the exact microclimate needed for Caerphilly.
When the cheese arrives with us, it is kept wrapped and in a humid environment.
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