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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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The company was founded by Thomas Stanley Thomas. [1]In 1971 his children bought a factory unit on the Pant Glas Industrial Estate Bedwas in Mid Glamorgan.A few years later was joined by his brother and sister, selling pies to local fish and chip shops under the name Peter's Savoury Products. [2]
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.
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They have their own range of Teifi Cheeses and Glynhynod Caerphilly, together with almost all the other cheeses made in West Wales. [3] Teifi Cheese is an organic vegetarian cow's milk cheese [36] with a bright yellow interior and sweet fruity flavour when young. As it ages, the cheese becomes hard and flaky. [36]
Granular cheese, or hard cheese, refers to a wide variety of cheeses produced by repeatedly stirring and draining a mixture of curd and whey. Some hard cheeses are aged for years. Caerphilly cheese Swaledale cheese. Ashdown Foresters – cow's milk hard cheese made in England with a sweet, nutty flavour.