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Caerphilly is a variety of cheddar cheese made in Caerphilly, Wales.
It is made from unpasteurized cows' milk. The milk is heated to 90 F (32 C). Culture and vegetarian Rennet are added, and the milk is let stand for 30 minutes to curdle. When it has, the curd is cut into small pieces, stirred, and the temperature raised to 92 F (33 C). The curd is cut again into somewhat larger pieces (about 1 inch / 2.5 cm), salted, put into moulds which are pressed overnight, then immersed in brine for 24 hours. After this, the cheese is put in a ripening room at 60 F (15 F).
It is matured anywhere from 8 to 10, or 10 to 14 days depending on the brand. Some brands, such as Gorwydd Caerphilly (pronounced Gorwith Carefilly), are aged 4 to 12 weeks.
Caerphilly Cheeses are crumbly and off-white inside a pale ivory rind which is covered with a fine, powdery flour (rice flour is used now).
Gorwydd Caerphilly looks different: it has a stripe of white at the centre of the off-white cheese, and the rind is very dark, almost black. The cheeses have a sharp smell and a slightly sour tang to the taste. As they mature, the skin becomes thicker and the cheese creamier and less crumbly. Gorwydd Caerphilly is made by Todd Trethowan and his family at Gorwydd Farm near Tregaron, Ceredigion, Wales.
There is an annual cheese race in Caerphilly -- a wheel of cheese on a tray has to be carried by two people and raced around the castle.
Available in the UK and America.
Nutrition
The fat content is generally 48%, but reduced fat versions of around 31% are available.
History
The Romans built a fort at Caerphilly in 75 AD. The name means, in Welsh, caer (fort) and Ffili (apparently the son of Saint Cenydd). Construction of the castle was started in 1268 or 1271 by Gilbert de Clare, an Anglo-Norman, whose people had conquered Wales.
The town of Caerphilly grew up as a market town around Caerphilly Castle.
The cheese dates from the early 1830s. A more exact date of 1831 is often given.
Many sources repeat the story that it was popular with Welsh miners because cheese was known to absorb the toxic substances in the air. And after it had absorbed all those toxins, they ate it? More likely, it was popular with them, and everybody else, because it was produced locally and therefore cheaper than other cheeses such as cheddar which had to be brought in by train. And cheese was an easy, high-protein food to carry down in their lunch tins.
By 1910, cheesemakers in Somerset, England, who had usually made cheddar, cottoned onto Caerphilly, whose maturing period was far shorter than that of cheddar which meant a way quicker payback. Today, most Caerphilly is still actually made in Somerset.
Production has been interrupted twice. The first time was during the Second World War when production of all cheese except National Cheddar was forbidden for the sake of rationing.
The second time was in 1993-96, caused by EU bureaucracy. Under EU law, pasteurized milk must be transported in sealed containers -- fair enough. Raw milk, though, must still be transported in open containers. But because Castle Dairies was receiving its raw milk in sealed containers, for extra sanitary measures, the EU tried to close them down.
In Wales, it is now largely being made by Castle Dairies outside Caerphilly in Wedmore.
Literature & Lore
There was nought to be heard but Cheese! Cheese! all the time,
Yes, Cheese! Cheese! and Cheese! without ending:
I verily thought that the people of Wales
On nothing but cheese were depending.
Were you to heap up every cheese upon cheese,
And I to climb up had the power,
I could change the moon every noon with great ease
From the top of Caerphilly’s Cheese Tower.
-- Welsh bard Telynog, 1858
"Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if you please." -- Customer in Monty Python's Cheese Shop sketch, 1972.
Language Notes
Caerphilly is pronounced "kar fill ee". Locally in Wales, Caerphilly is called fondly "the crumblies".
Also called:  Caerphilly Castle Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Blue Cheeses, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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