Gorwydd Caerphilly
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Near Weston-Super-Mare, Somerset
milk source
Produced on-site
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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.
Our Work
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.
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
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.
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.
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
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
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 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, 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. Gorwydd’s distinctive breakdown under the rind is the result of a key step in their make which expels just enough moisture at just the right time. The cheese is 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.
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