Tower of whole and cut pieces of Gorwydd Caerphilly cheese showing well developed rind and creamy paste

Gorwydd Caerphilly

A densely crumbly centre presenting fresh, lemony flavours gives way to a creamy, more mushroomy layer beneath the edible rind – the happy result of this Caerphilly being matured for longer than most Caerphilly cheeses made today.

PORTION

Sixteenth

MINIMUM 225 g

Eighth

MINIMUM 450 g

Quarter

MINIMUM 905 g

Half

MINIMUM 1815 g

Whole

MINIMUM 3630 g

Regular price £8.40 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

milk treatment
Raw

location
Near Weston-Super-Mare, Somerset

milk source
Produced on-site

breed
Holstein; Jersey

season
All year

average age
2-4 Months

cheesemakers
Maugan & Todd Trethowan

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Cheesemaker Todd Trethowan learned the art of traditional Caerphilly from Chris Duckett: a man renowned in the cheese world for being the last in a long line of traditional Somerset Caerphilly makers.

background

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 here at Neal's Yard Dairy, Todd Trethowan learnt the art of Caerphilly making from Chris Duckett, a renowned Somerset cheesemaker, before moving back to Wales to set up a dairy on his parents' land, making cheese with locally sourced milk. In 2014, ever intent on improving the quality of their cheese, Todd and his brother Maugan moved to Puxton Farm in Somerset, where the owner of a herd of organically reared Holstein and Jersey cows whose milk showed great potential was open to a partnership. There, the brothers set about recreating the exact microclimate needed for Caerphilly – complete with the latent bacteria unique to their old dairy in South Wales, which lends the distinctive grey velvet rind to their cheese. Bar the stirring of the milk, the cheese is made entirely by hand, then aged in their maturing rooms for three to four months – almost twice the length of time of its modern equivalents. The result is a Caerphilly that unites the best of both Welsh and Somerset traditions in cheese.

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our work with this cheese

When the cheese arrives with us, it is kept wrapped and in a humid environment to further encourage the mushroomy, buttery breakdown under the velvety rind.

Accompaniments

Biscuit Selection
£7.50

Rosebud Old Yorkshire Chutney
£4.95

Recipes

Kentish Apple Pie

This traditional pie was apparently a favourite of Charles Dickens. The tang of the cheese lifts the sweet and lightly spiced apples into new realms of pudding heaven.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.