The high quality of milk used results in this wonderful full flavoured unpasteurised caerphilly. It is aged for around six weeks in a cellar under the farmhouse at Westcombe Dairy. A natural spring flowing through the cellar keeps the humidity high and a plethora of amazing moulds leads to formation of the beautiful natural rind. The zesty tones of the younger cheese are retained alongside some amazingly mellow flavours and a wonderfully soft texture, particularly near the rind.
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