Caerphilly cheese

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Caerphilly is a hard, white, crumbly cheese, originating in Wales. It was originally produced as a way for farmers to use their excess milk, but later became very popular with the Welsh coal miners. It has a slightly sour tang to its flavour which is delicious served on dark bread. Caerphilly should be aged for a minimum of three weeks and a maximum of 20 weeks depending on taste preferences. Caerphilly Cheese, Dark Bread, Coal Miners, Cheese Cultures, 20 Weeks, Artisan Cheese, Food Covers, How To Make Cheese, Cheese Cloth

Caerphilly is a hard, white, crumbly cheese, originating in Wales. It was originally produced as a way for farmers to use their excess milk, but later became very popular with the Welsh coal miners. It has a slightly sour tang to its flavour which is delicious served on dark bread. Caerphilly should be aged for a minimum of three weeks and a maximum of 20 weeks depending on taste preferences.

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Traditionally it was made on small farms in the counties of Glamorganshire and Monmouthshire, South and Mid Wales. Thought to have first appeared in the 1800s in the town of Caerphilly. This hard, crumbly white cheese has been a favourite cheese on most cheeseboards since. The only break in production being for WW2, when the Ministry of […] Caerphilly Cheese, Cheese Press, Mid Wales, Capricorn Goat, Small Farms, European Recipes, White Cheese, Cheese Shop, Pig Farming

Traditionally it was made on small farms in the counties of Glamorganshire and Monmouthshire, South and Mid Wales. Thought to have first appeared in the 1800s in the town of Caerphilly. This hard, crumbly white cheese has been a favourite cheese on most cheeseboards since. The only break in production being for WW2, when the Ministry of […]

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