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Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners . The Caerphilly of that period had a greater moisture content, and was made in local farms.
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Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savour, either from the mould or various specially cultivated bacteria.
Whey Better. Sadly, we’ve come to expect fast-food restaurants to cut corners and use processed (aka fake) cheese, but you might be delighted to discover that a few places still use the real deal.
Dovedale cheese: PDO: 1996 Exmoor Blue Cheese: PGI: 1999 Orkney Scottish Island Cheddar: PGI: 2013 Single Gloucester: PDO: 1996 Staffordshire Cheese: PDO: 2007 Swaledale cheese: PDO: 1996 Swaledale ewes´ cheese: PDO: 1996 Teviotdale Cheese: PGI: 1998 Traditional Ayrshire Dunlop: PGI 2015 Traditional Welsh Caerphilly: PGI 2018 West Country ...
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In modern versions, Caerphilly cheese is used, which is a descendant of the old traditional Glamorgan cheese recipe and lends the same general texture and flavour. [10] The basic recipe calls for a mixture of cheese, leeks and breadcrumbs, [12] although some recipes swap the leeks for onions or spring onions and may add herbs such as parsley or further flavourings such as mustard.
Cornish Yarg is a semi-hard cow's milk cheese made in Cornwall, England. Before being left to mature, the cheese is wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a Caerphilly cheese -like crumbly texture in the middle.