milk type
Cow
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
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
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?
How should I store my cheese?

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


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.
milk type
Cow
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
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.
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.