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Caerphilly

Caerphilly

 

Origin:

Wales (Dyfed). England (Somerset)

 

Type:

Cow's milk cheese available in both pasteurised and unpasteurised versions; semi-hard-presses curd, natural brushed rind which is inedible

 

Fat content:

45%

History:

Unlike many British cheeses, Caerphilly is a relatively recent creation, probably first produced in the 1830s. Until then the coal miners of South Wales enjoyed a nice bit of cheddar down the pits, but Caerphilly supplanted it because of its fresh taste, softer texture, and not least because of its saltiness, helpful in replacing salt lost in hard physical labour.

 

Characteristics:

Dry, gray crust; ivory, dryish crumbly paste which is runny round the edges near the crust if aged. Creamy throughout; salty, with a mild lemony flavour.

 

Related Cheeses

English Cheddar, Cheshire, Derby, Gloucester, Lancashire, Leicester, Wensleydale.

 

Appropriate Wines

Dry whites such as Californian or Australian Chardonnay, French Muscadet, German Riesling, Sylvaner, Gewurztraminer.

 

Bottom line

A buttery dream of a cheese.  Look for the farmhouse made cheese, which unfortunately is becoming very rare.

 

 

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