Caerphilly cheese is a semi-hard white cheese made from raw cow’s milk, developed in Wales in 1830. Originally made to use excess milk, it became popular with coal miners. It has a delicate, salty texture and can be aged for 2-20 weeks. It should be stored carefully and turned weekly. It is delicious on its own or used in various dishes.
Caerphilly cheese is a semi-hard white cheese made from raw cow’s milk, developed in the Caerphilly region of Wales around 1830.
Originally produced as a way for dairy farmers to efficiently expend their excess milk, Caerphilly cheese developed a following that soon made it profitable to make it yourself. The cheese became a great favorite of Welsh coal miners, who enjoyed Caerphilly bits for lunch. The cheese’s rind protected it from the dirty hands of the miners, and its saltiness presumably filled up whatever was sweated by the men working underground.
Caerphilly cheese is moist and pale, with a delicate, salty texture. It is now made in South West England and Wales. The English preference is for fresh Caerphilly cheese, eaten after a few weeks (two to eight) of aging. At this stage, the pasta has a fresh and savory flavour.
Traditionally aged, twelve to twenty weeks, Caerphilly cheese has a sweeter, smoother flavor. The rind, which is natural, is thin, dry to the touch, and pale. Occasionally, the wheels, which are usually around 25cm in diameter, weigh around 3.6kg. Caerphilly waxed cheese tends to have a milder flavor than cheese in its natural rind.
Caerphilly cheese will continue to age once purchased and care should be taken to preserve flavor and texture. Artisanal cheese breathes and sweats – don’t smother it with plastic wrap. Instead, use waxed paper to wrap small pieces of cheese. Larger pieces, such as a wheel with the chocks cut out, can be left uncovered except for the cut surfaces, which can be covered with plastic wrap. This way, the cheese won’t lose moisture through its cut surfaces but will still be able to breathe.
Caerphilly cheese benefits from some moisture to prevent cracking. If you keep a large piece in the fridge, keep it in the crisper drawer. If the drawer has a separate temperature control, set it to be cooler than the rest of the refrigerator. Place a slightly damp dish towel or paper towels on the surface of the zest to keep it from drying out.
Whole-grain cheeses or partial Caerphilly wheels should be turned on a weekly basis. This distributes the moisture evenly within the cheese and prevents it from developing cracks. Be sure to bring the cheese to room temperature (about 55°F (13°C)) before eating.
Caerphilly is delicious served on its own on dark bread with sliced tart apples. It is popularly grated into scones, melted into fondue and is one of the main ingredients in the curiously vegetarian Welsh Glamorgan Sausage, which is essentially a pan-formed stick of cheese.
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