(Hard, unpasteurised cow’s milk, traditional rennet)
This is a mature Caerphilly made to a traditional recipe using raw milk. The ingredients combined with working the curd by hand, keep the cheese true to the origins of traditional Caerphilly. The cheese is cellar matured on the farm for two months and exhibits a fresh lemony taste with a creamy texture to the outer (known as the “breakdown”) and a firmer but moist inner.
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