Caerphilly is a moist, crumbly cheese with a pale-coloured paste, kind of chedder-like. It has a slightly sour but buttery flavour and a sharp, but not overpowering smell.
It is made from raw cows’ milk using vegetarian rennet. Originally Caerphilly is produced in Wales, but mostly made now across the border in England. It is shaped like a small millstone, and has a very thin rind.
The flavor of the farmhouse gourmet cheese is quite delicate with an attractive lemony acidity and salty quality. The cheeses are traditionally lightly pressed and brined for 24 hours before being rubbed with rice flour.
Good alternatives for Caerphilly are Lancashire and the French Cantal.