milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Raw or Pasteurised
location
Evercreech, Somerset
milk source
Own herd
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milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Raw or Pasteurised
location
Evercreech, Somerset
milk source
Own herd
breed
Holstein; Dairy Shorthorn
season
All year
average age
2-3 Months
cheesemakers
Rob Howard; The Calver Family
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Though widely regarded as a classic Welsh cheese, Cheddar makers in Somerset have been making Caerphilly since the late 19th century as a means of generating some short-term cash while their slow-ageing Cheddars matured.
Background
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Our Work
We visit Westcombe Dairy six times per year to taste and select Duckett's Caerphilly.
Accompaniments
Serving Suggestions
Melt down with a hit of strong mustard for a delicious Welsh rarebit topping. Spoon over smoked haddock fillets and bake until bubbling and golden.
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.

Duckett's Caerphilly
A thin, earthy rind with notes of raw mushroom give way to a creamy then crumbly curd, with a clean, fresh flavour and a pleasantly mineral tang


Though widely regarded as a classic Welsh cheese, Cheddar makers in Somerset have been making Caerphilly since the late 19th century as a means of generating some short-term cash while their slow-ageing Cheddars matured.
milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Raw or Pasteurised
location
Evercreech, Somerset
milk source
Own herd
breed
Holstein; Dairy Shorthorn
season
All year
average age
2-3 Months
cheesemakers
Rob Howard; The Calver Family
background
Duckett's Caerphilly is produced at Westcombe Dairy in Somerset using the same milk used to make the acclaimed Westcombe Cheddar. It is named after Chris Duckett, who moved his cheesemaking operations to Westcombe in the late 1990s. The Ducketts' original farm was based in nearby Wedmore, where the family had been making their Caerphilly since the 1920s. When a few years later Chris retired from cheesemaking, the team at Westcombe resolved to keep the tradition alive by adopting both his recipe and his original brine tank. They continue to brine the cheese in this tank, which is over 20 years old and carries a unique microbial community.
our work with this cheese
We visit Westcombe Dairy six times per year to taste and select Duckett's Caerphilly.
pairing suggestion
Melt down with a hit of strong mustard for a delicious Welsh rarebit topping. Spoon over smoked haddock fillets and bake until bubbling and golden.