Duckett's Caerphilly

The core of this cheese presents a crumbly curd with a clean, fresh flavour and a pleasant mineral tang. The breakdown under the rind is creamy and milky whilst the rind gives the cheese its earthy character.

Made with raw cow's milk and animal rennet.

PORTION

Sixteenth

MINIMUM 230 g

Eighth

MINIMUM 460 g

Quarter

MINIMUM 925 g

Half

MINIMUM 1850 g

Whole

MINIMUM 3700 g

Regular price £6.90 Sale

How much cheese to buy

Quantity

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Various sized cut pieces sat on a whole Duckett’s Caerphilly raw cow’s milk cheese, showing the crumbly curd paste and edible natural rind

Close up of the naturally developed rind of a whole Duckett’s Caerphilly cow’s milk cheese

Close up of a cut piece of Duckett’s Caerphilly raw cow’s milk cheese, showing the crumbly curd paste, which is creamier under the rind

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.

Location

Evercreech, Somerset

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.

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Duckett's Caerphilly

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.

Location

Our work with this cheese

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