Trethowan’s Gorwydd Caerphilly
Cow's cheese • Crumbly, Semi-hard • British, Somerset
£6.95 – £27.80
This mould ripened cheese has a chalky outer appearance with an aromatic, fresh taste in its centre, ripening to a mushroomy flavour from the rind. It’s a bit of a show stopper and definitely one to get people talking around the table.
Who would have thought that one of Gorwydd’s finest cheesemakers lived just a stone’s throw from our weekly market stall? We had no idea either until a last-minute order was telephoned through and their lovely Lucy advised that Ben, one of their cheesemakers, would drop it off at our stall. It was great to chat to Ben about how this cheese was made, and the customers eavesdropping on our cheesy talk were immediately compelled to acquire large slices of Gorwydd. His young son is normally with him en-route to his Kung Fu class.
Now this is where the story becomes interesting. Chris Duckett, the legend of Somerset Caerphilly making, taught Todd Trethowan how to make this wonderful cheese – the very man himself! Trying to find the very best milk, Todd and the team moved to Somerset in 2014 from a small town in Wales and set their dairy up. The rest, as they say, is history. This mould-ripened cheese has a chalky outer appearance with an aromatic, fresh taste in its centre, maturing to a mushroomy flavour to the rind.
You may be buying cheese online, but rest assured there’s a story, a person, a history behind each cheese that you buy, and this reminds us of that.