Patrick Oconnell
Caerphilly cheese is a semi-firm, white cheese with a mild, salty, and buttery flavour. It is thought to have originated in the town of Caerphilly, Wales, as a way for dairy farmers to use excess milk and provide food for local coal miners. The cheese is known for its moist curd and thin, dry, natural rind, which made it easy to transport and eat. While traditional Caerphilly cheese has a higher moisture content, the mass-produced version is much drier. So, does this Welsh cheese melt?
| Characteristics | Values |
|---|---|
| Melting | Yes |
| Colour | Light, almost white |
| Flavour | Mild, salty, lemony, tangy |
| Texture | Crumbly, semi-firm, moist |
| Production technique | Industrial (dry and crumbly) or traditional (moister) |
| Country of origin | Wales |
| Typical ageing time | 2-3 weeks, up to 20 weeks |
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What You'll Learn
Traditional Caerphilly cheese is moist and crumbly
The cheese originated as a simple way to make milk last longer. It has a mild, salty, buttermilk flavour and is nicknamed "The Crumblies". The traditional method of making Caerphilly cheese involves forming and cutting the curd, pressing it lightly into a cylindrical mould, and then submerging it in a brine bath for 24 hours to create a rind. The outside of the cheese is then dusted with rice flour, resulting in a white rind.
Traditional Caerphilly cheese has a higher moisture content than the mass-produced version, which tends to be drier. The mass-produced version is also younger, blander, and made on an industrial scale. In contrast, traditional Caerphilly is made using artisanal methods, resulting in a moister cheese with more character. This cheese is also allowed to mature for longer, developing a more complex flavour profile.
The decline in traditional Caerphilly production began during World War II, when factories switched to producing Cheddar, which had a longer shelf life. After the war, some factories began making their own versions of Caerphilly, which matured faster and were thus more profitable. However, there has been a resurgence in the production of traditional Caerphilly cheese in recent years, with cheesemakers in Wales and the West Country reviving the old-style methods and recipes.
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It was originally made in local farms in Wales
Caerphilly cheese, as the name suggests, was indeed developed in the region of Caerphilly, Wales, around 1830. It was originally made in local farms and produced as a way for dairy farmers to efficiently use up their excess milk. The cheese was also popular among coal miners, who enjoyed it for lunch. The thick natural rind of the cheese protected it from the miners' dirty hands, and its salt content was said to help replace minerals lost during their hard work.
The traditional Caerphilly cheese is a moist curd, with a creamy and milky texture, and a mild, salty, and tangy flavour. It is made from raw cow's milk and typically aged for twelve to twenty weeks, although it can be eaten after just a few weeks of aging. The cheese has a thin, dry, and pale rind, and the wheels are usually about 10 inches (25 cm) in diameter and weigh around 8 pounds (3.6 kg).
The production of traditional Caerphilly cheese declined during World War II as the cheese did not keep as well as Cheddar, which became the preferred choice. In the post-war years, English cheesemakers began making their own versions of Caerphilly, which matured faster and was therefore more cost-effective to produce. This marked the shift towards a drier, mass-produced version of the cheese.
However, there has been a resurgence in the production of traditional Caerphilly cheese in Wales since the 1980s. This revival can be attributed to cheesemakers like Thelma Adams from Caws Cenarth, who started producing Caerphilly in the traditional way to utilise excess milk due to milk quotas. Today, there are numerous cheesemakers in Wales crafting their own versions of traditional Caerphilly, and the cheese has gained EU protected status.
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It is now mostly mass-produced in Somerset and Wiltshire
The majority of mass-produced Caerphilly cheese is now made in Somerset and Wiltshire, in the southwest of England. This is despite the cheese originating in the area around the town of Caerphilly, in Wales. The shift in production from Wales to England began around the start of the 20th century, when competition for milk in the local area saw production decline. This decline in traditional Caerphilly-making in Wales was accelerated by World War II, when production was stopped and diverted to Cheddar in English factories, as Caerphilly did not keep as well.
However, after the war, those same factories began to produce Caerphilly, as it was quicker to make than Cheddar and therefore more profitable. This post-war mass-manufactured Caerphilly has been described as "young and flavourless, with the texture of chalk", in contrast to the traditional Caerphilly made by small-scale producers.
One such producer is Gorwydd Farm, whose Caerphilly has been praised for its incredible complexity and texture. The cheese is made by brothers Todd and Maugan Trethowan at their family farm in Tregaron, Ceredigion, in West Wales. In 1996, Todd Trethowan was working at Neal's Yard Dairy while he was attending college. At that time, there wasn't a single dairy making traditional Caerphilly in the area. So, in order to learn how to make the cheese, Todd got an apprenticeship under Chris Duckett, based in Somerset, who was the only traditional Caerphilly maker left in the United Kingdom.
In 2014, Todd and Maugan moved their operation to Puxton Farm in Somerset, as their original farm no longer had the space and facilities they needed. The owner of Puxton Farm had a herd of organically reared Holstein and Jersey cows, which produced milk perfect for cheese-making. They even brought with them the unique bacterial culture from their old dairy in West Wales, which gives their cheese its unique grey velvety rind.
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It has a mild, salty, and tangy flavour
Caerphilly cheese is a semi-firm, hard, and crumbly white cheese with a mild, salty, and tangy flavour. It was developed in the region of Caerphilly, Wales, around 1830. The cheese is made from raw cow's milk and has a fat content of between 45% and 55%. It is known for its distinctive lemony flavour and moist texture, which sets it apart from other cheeses.
The mild, salty, and tangy flavour of Caerphilly cheese is attributed to its production process and the use of buttermilk. The cheese is created by adding rennet to buttermilk, resulting in curd production. This step is crucial in developing the cheese's characteristic tanginess. The curds are then formed, cut, and pressed lightly into cylindrical moulds. The moulds are submerged in a brine solution for 24 hours, contributing to the salty flavour and the formation of a rind. The rind, which is thin, dry, and pale, helps protect the cheese and enhances its flavour during maturation.
The traditional method of making Caerphilly cheese involves a natural rind formation and ageing process. When aged for 12 to 20 weeks, Caerphilly develops a milder, smoother flavour. The natural ageing process allows the cheese to breathe and enhances its flavour. To preserve the flavour and texture of the cheese, it should be wrapped in waxed paper or left uncovered in larger pieces, ensuring proper ventilation.
The mild, salty, and tangy flavour of Caerphilly cheese is also influenced by the local conditions and ingredients used in its production. The cheese was originally made in local farms in the Caerphilly region, using milk from Welsh farms. The climate and terroir of the region imparted unique characteristics to the cheese, contributing to its flavour profile. The use of traditional techniques and recipes by artisanal cheesemakers in Wales and the West Country has further enhanced the flavour and quality of Caerphilly cheese.
The mild, salty, and tangy flavour of Caerphilly cheese has made it a popular choice for many. It is versatile and can be enjoyed in various dishes or as a snack. The cheese's melting and grating properties make it suitable for cooking, while its salty and tangy notes add depth of flavour to recipes. Caerphilly cheese is a favourite among cheese enthusiasts and has gained recognition through awards and protected status, ensuring the preservation of its traditional production methods and distinctive flavour.
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It is excellent for melting and grating
Caerphilly cheese is a semi-firm, hard, and crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is made from raw cow's milk and has a mild, salty, and tangy flavour with a hint of lemon. The cheese is known for its excellent melting and grating properties, making it a versatile ingredient in various dishes.
Caerphilly cheese's melting ability is attributed to its moisture content and crumbly texture. Traditionally, Caerphilly cheese has a higher moisture content, which makes it ideal for melting. When melted, Caerphilly cheese becomes creamy and smooth, adding flavour and texture to dishes such as grilled cheese sandwiches, pizzas, and pasta bakes. Its melting property also makes it suitable for fondue or as a topping for baked potatoes.
The crumbly texture of Caerphilly cheese, often referred to as "The Crumblies", also contributes to its meltability. The crumbles easily blend into sauces, soups, and casseroles, enhancing their flavour and providing a creamy consistency. The cheese's mild taste and salty notes complement a variety of ingredients without overwhelming other flavours in the dish.
In addition to melting, Caerphilly cheese is also excellent for grating. Its semi-firm texture allows it to be grated easily, similar to other cheeses like Cheddar. Grated Caerphilly cheese can be used to top salads, pasta dishes, and soups, adding a salty and tangy flavour. It can also be mixed with other grated cheeses to create a unique blend of flavours.
The versatility of Caerphilly cheese in melting and grating makes it a valuable ingredient in the kitchen. Its ability to enhance the flavour and texture of various dishes has contributed to its popularity, both in traditional Welsh cuisine and modern culinary creations. Whether melted, grated, or enjoyed on its own, Caerphilly cheese offers a delightful combination of taste and functionality.
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Frequently asked questions
Yes, Caerphilly cheese is great for melting and grating into dishes.
Caerphilly is a semi-firm, hard, and crumbly white cheese made from raw cow's milk. It was developed in the region of Caerphilly, Wales, and is now also produced in southwestern England.
Caerphilly cheese has a mild, salty, and creamy taste with a tang of lemon.
Caerphilly cheese matures quickly and can be ready in as little as two to three weeks, although traditionally it is aged for twelve to twenty weeks.
Caerphilly cheese was originally created to provide food for coal miners in the Caerphilly region of Wales. It was a way for dairy farmers to use excess milk and soon became profitable to produce on its own.
