Gorwydd Caerphilly is an artisan, raw milk, naturally rinded Caerphilly cheese, originally made by Todd Maugan & Kim Trethowan on their farm near Llanddewi Brefi in the Teifi Valley, but now made (after a recent move of the cheese production) in north Somerset. Despite being considered a Welsh Cheese the recipe for Gorwydd was originally used in Somerset at the early part of the 20th century.
Following a traditional recipe and working the curds by hand, the cheeses are usually matured for a minimum of three to four months (which is longer than most caerphilly’) to give a wonderfully deep flavour that is yet still fresh and clean tasting with slight citrus notes, combined with a surprisingly creamy, moist texture. This excellent cheese has deservedly won a number of prestigious awards
If you like this cheese try their Pitchfork Cheddar
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!