Caerphilly (cheese)
Caerphilly is a semi-hard cheese that has been made in Wales since the 19th century . Its production is first documented in 1882 in the village of Caerphilly . It is made from cow's milk, contains 48% fat in dry matter and is usually sold in the form of a round, 3.6 kg wheel of cheese. Caerphilly is a crumble, similar to Cheddar , Cheshire, and Wensleydale in that its consistency is crumbly, firm, cream-colored, and slightly salty. In contrast to cheddar, it is consumed after a ripening period of 1 to 3 weeks.
literature
- Brigitte Engelmann, Peter Holler: The gourmet manual cheese . Ullmann, Königswinter 2008, ISBN 978-3-8331-5023-4 .