Milk Type: U, Cow
Age: 2 months
Made by Tom Calver at Westcombe Dairy. The recipe was handed down to them from Chris Duckett, a third generation Caerphilly maker.
Traditionally a Welsh cheese, Somerset farmers began making it in the early 1800s when demand exceeded supply in Wales. Many cheddar makers decided to make this product as it is matured for around 8 weeks, rather than the year for farmhouse cheddar. Like many of ‘the crumblies’ it is an acidic, lactic make with a crumbly interior.
When many farmers turned away from making unpasteurised Caerphilly with a natural rind, Chris Duckett’s family continued on. He became the last traditional producer of unpasteurised farmhouse Caerphilly in the UK.
In the late 90s Chris was not well. Production shifted to a nearby farm, Westcombe Dairy, complete with the original brining tank and 20-
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