Gorwydd Caerphilly

Maugan and Todd Trethowen are proud to have maintained the family tradition of  artisan Caerphilly which is made from unpasturised cow's milk. Despite being considered a Welsh cheese, there is a long history of Caerphilly being made in the West Country, and the Gorwydd (pronounced Gor-with) recipe originated in Somerset at the beginning of the 20th century.
 
It differs from other Caerphilly cheeses in that it is allowed to mature for longer – two to three months.  The result is a beautifuly complex and crumbly cheese with a naturally forming rind. Just below the rind is a distinctive tangy, lemony layer leading into the crumbly, creamy heart of the cheese.