As the name suggests, this was originally a Welsh cheese, but there's quite a history of Caerphilly making on the south side of the Bristol Channel. The Ducketts have been making theirs in Somerset for three generations now. Favoured by miners in days gone by, it can also be enjoyed above ground! A young cheese with a creamy texture and pinkish rind, it melts beautifully: ideal for your Welsh Rarebit.
This cheese also forms the basis for Tornegus. Pat Robinson uses Duckett's Carephilly to produce this beautiful rind-washed cheese, originally developed by her partner, the late James Aldridge. Tornegus is great! Strong smelling (but not over-the-top), springy and with a rich fruity taste and a fantastic orange rind.
Vegetarian.
