What Is Caerphilly Cheese?

TL;DR

Caerphilly cheese originated in Wales in the early 1830s and has a unique crumbly yet moist texture
It received Protected Geographical Indication (PGI) status in 2017, ensuring its authenticity and traditional production methods
Caerphilly is typically aged for 8 to 14 days, but some varieties are aged for longer periods, up to a year
The cheese has cultural significance in Wales and is celebrated through festivals and tourism
Caerphilly cheese production has been revived by passionate cheesemakers after nearly disappearing during World War II

Introduction

Imagine biting into a wedge of cheese that crumbles delicately on your tongue, releasing a tangy, lemony flavor with hints of fresh grass and buttermilk. This is Caerphilly cheese, a Welsh treasure that’s been delighting cheese lovers for centuries. Born in the shadow of Caerphilly Castle, this pale, creamy cheese has a story as rich as its taste.

Caerphilly isn’t just any cheese. It’s a testament to Welsh culinary heritage, a cheese that nearly vanished but fought its way back to our plates. From its unique texture to its protected status, Caerphilly is a cheese that demands attention. Let’s dive into the world of this remarkable dairy delight and discover what makes it stand out in the crowded cheese market.

History and Heritage

Welsh Origins

Caerphilly cheese first appeared in the early 1830s in and around the town of Caerphilly, Wales. Legend has it that the cheese was created to provide a nutritious, filling meal for coal miners. Its moist texture made it perfect for quenching thirst in the dusty mines, while its quick maturation process allowed farmers to sell it faster than other cheeses.

The cheese quickly became a staple in Welsh households. Farmers’ wives would make it in their farmhouse kitchens, each batch slightly different but always recognizable as Caerphilly. The cheese’s popularity grew, and soon it was being produced throughout Wales and even in parts of England.

Decline and Revival

Despite its early success, Caerphilly cheese faced a steep decline in the mid-20th century. World War II rationing hit cheese production hard, and many traditional cheesemakers were forced to switch to producing “Government Cheddar.” After the war, large-scale industrial cheese production took over, pushing artisanal cheeses like Caerphilly to the brink of extinction.

But the story doesn’t end there. In recent years, two passionate cheesemakers decided to revive traditional Caerphilly production in its hometown after nearly 30 years. They researched old recipes, experimented with traditional methods, and slowly brought the cheese back from the brink. Today, Caerphilly is once again a proud part of Welsh cuisine, celebrated for its unique qualities and historical significance.

Characteristics and Types

Appearance and Texture

Caerphilly cheese is a sight to behold. It typically comes in round, flat wheels with a pale, off-white interior. The rind is thin and grayish-white, often with a light dusting of powdery mold that adds character.

Cut into a wheel of Caerphilly, and you’ll find a texture that’s unlike any other cheese. The center is crumbly yet moist, almost flaky in nature. As you move towards the rind, the texture becomes creamier and smoother. This dual texture is one of Caerphilly’s most distinctive features, offering a delightful contrast in every bite.

Flavor Profile

Caerphilly’s flavor is as complex as its history. Young Caerphilly is mild and tangy, with a fresh, lactic taste that’s reminiscent of buttermilk. There’s a subtle hint of lemon and a clean, slightly salty finish.

As the cheese ages, it develops more complex flavors. Mature Caerphilly can have earthy, mushroomy notes and a deeper, more pronounced tanginess. Some describe hints of fresh grass or hay in well-aged versions. The flavor journey from rind to center is part of what makes Caerphilly so intriguing.

Nutritional Value

Like most cheeses, Caerphilly is a good source of protein and calcium. A 100-gram serving typically contains:

Calories: 310
Protein: 20g
Fat: 25g
Calcium: 750mg (75% of daily recommended intake)

Caerphilly is lower in fat than many hard cheeses, making it a relatively lighter option. However, it’s still high in saturated fat and sodium, so moderation is key. The cheese also contains vitamins A and B12, as well as zinc and phosphorus.

Varieties of Caerphilly

While traditional Caerphilly remains the gold standard, several variations have emerged:

Farmhouse Caerphilly: Made using traditional methods, often with raw milk. It tends to have a more complex flavor profile.
Organic Caerphilly: Produced using organic milk, appealing to environmentally conscious consumers.
Flavored Caerphilly: Some producers experiment with added flavors like herbs or spices, though purists might argue this strays from the true Caerphilly experience.
Aged Caerphilly: While traditionally aged for 8 to 14 days, some cheesemakers are aging Caerphilly for longer periods, resulting in stronger, more complex flavors. Some mature versions are aged for 2-3 months, and some variants are kept for up to a year.

Each variety offers a slightly different take on the classic, allowing cheese lovers to explore the full range of Caerphilly’s potential.

Making Caerphilly Cheese

Ingredients and Cultures

The heart of Caerphilly cheese is, of course, milk. Traditionally, it’s made from whole cow’s milk, though some modern variations use sheep’s or goat’s milk. The best Caerphilly comes from milk produced by cows grazing on lush Welsh pastures, infusing the cheese with subtle flavors of the terroir.

The bacterial cultures used in Caerphilly production are crucial to its unique taste and texture. Mesophilic cultures, which thrive at moderate temperatures, are typically used. These cultures help develop the cheese’s characteristic tangy flavor and contribute to its texture.

Rennet, an enzyme that coagulates milk, is another key ingredient. Traditionally, animal rennet was used, but many modern producers opt for vegetarian alternatives to cater to a wider audience.

Production Process

Creating Caerphilly cheese is an art that requires skill, patience, and attention to detail. Here’s a simplified overview of the process:

Milk Preparation: The milk is gently pasteurized (or used raw in some traditional methods) and cooled to the right temperature.
Culture Addition: Bacterial cultures are added to acidify the milk and develop flavor.
Rennet Addition: Rennet is mixed in to coagulate the milk, forming a solid curd.
Cutting the Curd: The curd is cut into small cubes, allowing whey to separate.
Draining and Milling: The curds are drained, cut again, and allowed to acidify further.
Salting: Salt is mixed with the curds to enhance flavor and help with preservation.
Molding: The salted curds are pressed into round molds.
Aging: Traditionally, Caerphilly is aged for only 8 to 14 days, though some varieties are aged longer.

This process, while seemingly simple, requires precise timing and temperature control to achieve the perfect Caerphilly cheese.

Quality Control

Producing high-quality Caerphilly cheese requires rigorous quality control measures. Cheesemakers must adhere to strict hygiene standards to prevent contamination. The milk quality is carefully monitored, as it directly impacts the final product.

Throughout the production process, pH levels and temperatures are constantly checked. The aging process is closely monitored to ensure the cheese develops the right flavor and texture.

Many Caerphilly producers also submit their cheeses for regular testing and certification. This ensures that the cheese meets the standards required for its Protected Geographical Indication status, maintaining the integrity and reputation of true Caerphilly cheese.

Storing and Enjoying

Proper Storage

To keep your Caerphilly cheese at its best, proper storage is crucial. Here are some tips:

Wrap the cheese in wax paper or cheese paper, then loosely in plastic wrap. This allows it to breathe while preventing it from drying out.
Store in the vegetable crisper of your refrigerator, where the temperature is more stable.
Bring the cheese to room temperature before serving to allow its flavors to fully develop.
Consume within 1-2 weeks of purchase for optimal flavor and texture.

Remember, Caerphilly is best enjoyed fresh. Unlike some hard cheeses, it doesn’t benefit from extended aging at home.

Culinary Uses

Caerphilly’s versatility shines in the kitchen. Its crumbly texture makes it perfect for crumbling over salads or soups. It melts beautifully, making it an excellent choice for Welsh rarebit or as a pizza topping.

Try grating Caerphilly into mashed potatoes for a Welsh twist on a classic side dish. It’s also delicious in quiches, omelets, or simply spread on a slice of crusty bread.

For a true Welsh experience, use Caerphilly in a traditional Welsh cake called ‘Teisen Caerffili,’ a savory cheese cake that showcases the cheese’s unique flavor.

Food and Drink Pairings

Caerphilly’s mild, tangy flavor pairs well with a variety of foods and drinks:

Fruits: Apples, pears, and grapes complement its tanginess.
Nuts: Walnuts or almonds add a nice crunch and flavor contrast.
Meats: It pairs beautifully with ham or smoked salmon.
Beverages: Try it with a crisp white wine like Sauvignon Blanc, a light ale, or even a cup of black tea.

For a Welsh-themed cheese board, pair Caerphilly with laverbread (seaweed paste), bara brith (fruit bread), and some local chutney.

Cultural Significance

Welsh Tradition

Caerphilly cheese is more than just a food in Wales; it’s a cultural icon. It represents a link to the country’s agricultural past and its mining heritage. In many Welsh homes, Caerphilly is still a staple, used in traditional recipes passed down through generations.

The cheese plays a role in Welsh folklore too. One tale suggests that the cheese was developed to use up excess milk quickly before it spoiled, showcasing the resourcefulness of Welsh farmers.

Protected Status

In 2017, Caerphilly cheese was granted Protected Geographical Indication (PGI) status by the European Union. This prestigious designation means that only cheese produced in a specific way and in certain areas of Wales can be called “Traditional Welsh Caerphilly.”

This protected status helps preserve traditional production methods and ensures the authenticity of the cheese. It also gives consumers confidence that they’re buying a genuine product with a guaranteed link to its geographical origin.

Festivals and Tourism

Caerphilly cheese has become a draw for food tourists visiting Wales. The annual Big Cheese Festival in Caerphilly town celebrates the cheese along with other aspects of Welsh heritage. Visitors can watch cheese-making demonstrations, participate in cheese-rolling contests, and of course, sample plenty of Caerphilly cheese. The festival also features music events, workshops, and craft sessions alongside its cheese-related activities. However, in recent years, it has been replaced by smaller cheese-related events due to ongoing development works at Caerphilly Castle.

Several Welsh cheesemakers offer tours of their facilities, allowing cheese enthusiasts to see the production process firsthand. These cheese-focused attractions have become an important part of Wales’ culinary tourism industry.

Sustainability and Future

The future of Caerphilly cheese is closely tied to sustainable farming practices. Many producers are adopting environmentally friendly methods, from using renewable energy in their dairies to implementing water conservation techniques.

There’s also a growing focus on animal welfare. Happy cows produce better milk, which in turn makes better cheese. Many Caerphilly producers are emphasizing pasture-based farming, allowing cows to graze naturally for much of the year.

Looking ahead, Caerphilly cheese faces both challenges and opportunities. Climate change could affect milk production and cheese-making processes. However, the increasing consumer interest in artisanal and locally produced foods bodes well for traditional cheeses like Caerphilly.

Innovation within tradition is likely to be key. Some producers are experimenting with extended aging times or new flavor combinations while still respecting the essence of what makes Caerphilly unique.

Comparison to Other Cheeses

Caerphilly occupies a unique space in the cheese world. Its texture is often compared to young Lancashire or Cheshire cheese, but Caerphilly has a distinctive tanginess that sets it apart.

Unlike aged hard cheeses like Cheddar or Parmesan, Caerphilly is typically consumed young, giving it a fresher, more lactic flavor profile. Its dual texture – crumbly center and creamy outer layer – is not common in other cheeses.

Caerphilly’s relatively quick production time (traditionally just a few weeks) contrasts with cheeses like Cheddar, which can be aged for years. This quick turnaround was historically important for farmers needing to generate cash flow.

In terms of culinary use, Caerphilly’s crumbly yet moist texture makes it more versatile than many hard cheeses. It can be crumbled, sliced, or melted, adapting to a wide range of dishes.

Conclusion

Caerphilly cheese stands as a testament to Welsh culinary heritage and the enduring appeal of artisanal foods. From its humble beginnings as a miner’s meal to its current status as a protected food with international recognition, Caerphilly has proven its staying power.

Its unique blend of tanginess, texture, and tradition continues to captivate cheese lovers around the world. Whether you’re a dedicated turophile or simply someone who enjoys a good slice of cheese, Caerphilly offers a taste experience that’s truly one of a kind. Next time you’re at the cheese counter, why not give this Welsh wonder a try?