Made Using Raw Milk
All right, I admit that the first review I wrote of a Caerphilly was less than flattering and quite a few of you, my loyal readers, took the time to let me know what an ignorant jackass I was… in my defense, what The Lady and I tasted was a slimy, cryovaced, rindless, white cheese that tasted like grade school paste.
This week The Lady returned from New York and she brought home a wedge of Todd Trethowan’s Gorwydd Caerphilly… holy smokes… this Caerphilly is nothing like what we tasted back in the day…
Originally, Caerphilly was made back in the 18th Century as a way to use leftover milk. In the 1830’s it became a viable source of income for English Dairy Farmers and somewhere along the way, the Caerphilly train fell off the tracks and became what I tasted and hated.
Caerphilly, with its thick, natural rind was a favorite of Welsh coal miners because it could be eaten with dirty hands. Not only did it make a nutritious lunch in the mines, but the miners believed that the cheese absorbed some of the toxic fumes that often were present in the tunnels. This belief was so widely assumed, that the cheese became an export to other coal mining areas of England.
In 1996, Todd Trethowan returned Caerphilly cheesemaking to the way it is supposed to be… Now Maugan and Kim Trethowan carry on his tradition.
This raw cow milk cheese with its natural velvety rind resembles in no way the cheese I hated… under the natural rind, is a breakdown layer that is creamy and mushroomy. This creamy layer surrounds a crumbly paste that is tart with a pronounced lemon tang. The rind is earthy, chewy and edible; don’t throw it away.
We love this cheese; this cheese is one that I hope The Lady will bring home often and in large wedges. I could die happily with Caerphilly grasped in my paws…
Serving Suggestion: This cheese deserves an honored place on your cheese plate. Serve it with a few grapes and a little rustic bread and you have a delightful meal.
Wine Pairing: A fruity red is an excellent choice.
Beer Pairing: Try a golden wheat beer; it’ll make the lemon really zing…
Source: Raw Cow Milk
Awards: This cheese has won at least one award every year since Todd began making this cheese.