Gorwydd Caerphilly was originally dreamt up during the Industrial Revolution, as a means of sustenance for coal miners. It aged quickly (three-to-four months) and could be eaten with your bare hands. This ease of use made it a favorite, while the care exerted by Welsh cheesemakers over the years made it a classic. Today, the Trethowan family at Gorwydd Farm in Somerset make theirs with raw cow’s milk and traditional animal rennet, using milk from their Jerseys and Holstein Friesians. It has a natural rind, an oozy layer of earthy mushroom goodness beneath the rind, and at its center a lactic, lemony curd core.
Neil’s Yard | Gorwydd Caerphilly | Somerset, England
Gorwydd Caerphilly has crumbly core of lactic, lemony curd surrounded by an oozy layer of earthy mushroom goodness and a natural rind.
- Unit: per pound
- Raw/Pasteurized: Raw
- Milk: Cow
- Age: 1-3 Months
- Rennet: Animal
- Pairings: Hoppy Ales, Medium Bodied, Earthy Red Wines