Caerphilly cheese

This classic Welsh recipe of mashed potatoes with leeks & hard boiled eggs, is baked in a cheese sauce with a crisp crumb topping, and makes a thrifty and tasty midweek supper dish for all the family. (Please note, that the prep and cooking time is the time it took me to make this dish, and is a guideline only!)

Glamorgan Sausages are traditional vegetarian Welsh sausages, famous for being unequivocally delicious. We think it's down to the Gorwydd Caerphilly cheese.

This recipe is adapted from the book: Making Artisan Cheese by Tim Smith Caerphilly is a "cheddar-type" cheese that only needs to age 3 weeks. It has a nice sharp flavor - great for eating with crackers or a dark bread.

Leek and Caerphilly Welsh Rarebit; a traditional Welsh dish with an extra touch of Welshness via the addition of pan-fried leeks and Welsh Caerphilly cheese.

Caws Cenarth, makers of Caerphilly was started by Gwynfor and Thelma Adams in response to Milk Quotas, in the lovely and lush valley of the river Cych.

Caerphilly is a hard, white, crumbly cheese, originating in Wales. It was originally produced as a way for farmers to use their excess milk, but later became very popular with the Welsh coal miners. It has a slightly sour tang to its flavour which is delicious served on dark bread. Caerphilly should be aged for a minimum of three weeks and a maximum of 20 weeks depending on taste preferences.

Marybeth’s fabulous holiday cheese. Good news! It’s not too late to make cheese for the holiday season. Caerphilly is one that needs only 3 weeks...

Caerphilly #cheese

The wait time is less than 3 weeks. I was reading our newly published book, The Cheeses & Wines of England & France the other...

TRADITIONAL Welsh Caerphilly cheese will today join a list of more than 1,400 protected products across the EU and beyond.

#WensleydaleCheese is a white, moist, crumbly #cheese. It has a clean tang behind its mild taste. It may be made from cow's milk, sheep's milk, or a blend of both. The more sheep's milk, the whiter the cheese will be.

When is a sausage not a sausage? When it is a Glamorgan sausage of course! These are delectable meat-free vegetarian sausages that make a tasty breakfast or brunch dish as well as a comforting light supper. These were enjoyed as far back as the 1850's when George Borrow recorded eating and enjoying them whilst on a trip to Wales, where they are known as "Selsig Morgannwg". They are delicious when served with salad and fruity chutney, as well as crusty bread.

Sometimes you want to look beyond wine for a cheese pairing especially if the cheese is of the stinky washed rind variety. Cider brandy may do the job.

The Cheesepalooza Tasting July 2013 at Ntala's Crazy Mare Ranch as we made Caerphilly and shared too many of our delicious homemade cheeses during !

Living in Chester as we do, we are right on the gateway to Wales. Indeed . . . a short five minute walk from the house, and we are in Wa...

Traditionally it was made on small farms in the counties of Glamorganshire and Monmouthshire, South and Mid Wales. Thought to have first appeared in the 1800s in the town of Caerphilly. This hard, crumbly white cheese has been a favourite cheese on most cheeseboards since. The only break in production being for WW2, when the Ministry of […]

Making Welsh Caerphilly Cheese at Crazy Mare Ranch

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