Cheese Of Caerphilly

Definition and Scope

Caerphilly is a traditional Welsh semi-hard cow’s milk cheese. It originated in the town of Caerphilly, Wales, during the early nineteenth century. This cheese is known for its crumbly texture and mild, slightly tangy flavor profile.

Historically, it was a staple food for Welsh coal miners due to its easy portability. The cheese is typically formed into large, flat wheels with a natural rind. Its production is now protected and celebrated as part of Welsh culinary heritage.

Production Process

Traditional Caerphilly production involves using unpasteurized cow’s milk, though pasteurized versions exist. The milk is warmed and set with rennet before the curd is cut into small pieces. The curds are then stirred and heated gently to expel whey.

After draining, the curds are milled and dry salted before being pressed into molds for several hours. The young cheeses are then matured for a relatively short period, typically around two to three weeks. This brief aging contributes to its characteristic moist, crumbly interior.

Sensory Profile

A young Caerphilly cheese has a fresh, clean aroma with lactic notes. Its flavor is mild, lemony, and slightly salty with a distinct tangy finish. The texture is moist and crumbly, yet it possesses a certain pliability.

As it ages, the flavor can become more robust and earthy, while the texture near the rind may become creamier. The rind itself is thin, natural, and edible, adding a subtle mushroomy note. The paste is generally a pale, off-white color.

Culinary Uses

Caerphilly’s crumbly texture makes it excellent for grating over salads or melting into sauces. It is a classic choice for a ploughman’s lunch, paired with crusty bread, pickles, and apples. Its mild flavor does not overpower other ingredients in cooked dishes.

In Wales, it is often used in traditional recipes like Welsh rarebit, where its melting qualities are valued. It also pairs wonderfully with light ales, crisp ciders, and fruity white wines. Its versatility allows it to be enjoyed on a cheeseboard with chutneys and fresh fruit.

Regional Examples and Variations

The most authentic Caerphilly is still produced by a handful of farmhouse dairies in Wales. These producers adhere to traditional methods, often using raw milk for a more complex flavor. Their cheeses are recognized for their superior quality and distinct regional character.

Some modern British cheesemakers create variations, sometimes adding ingredients like herbs or peppercorns. However, the Protected Geographical Indication (PGI) status ensures that only cheese made in the specific traditional manner within the designated area can be labeled as “Traditional Welsh Caerphilly.” This protection helps preserve the cheese’s unique identity.

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