Gorwydd Caerphilly is matured for longer than most farmhouse Caerphillys, giving it a unique depth of flavour. It has a firm, lemony, lactic core and a creamy more savoury layer just beneath the rind which is known as the ‘breakdown’. These complex flavours have helped Gorwydd win its many awards, including Golds in 2017 at the British Cheese Awards, the Artisan Cheese Awards and the International Cheese Awards. Indeed Gorwydd is so tasty and so highly regarded that we just had to stock it, despite the fact that it’s no longer made in Wales.
Gorwydd was originally made by Maugan and Todd Trethowan, on their farm near Llanddewi Brefi in the Teifi Valley. Maugan and Todd have recently moved to continue their cheese-making in north Somerset. Despite being considered a Welsh cheese, Caerphilly has a long history of being made in the West Country. The recipe used for Gorwydd was originally used for cheese making in Somerset at the beginning of the 20th century.
Gorwydd is made in 2kg truckles, so if you select the 2kg option below you will receive a whole truckle. 1kg will be a half truckle and 200g/ 400g will be hand cut wedges.