This mild yet tangy cow's-milk cheese has a moist, semifirm texture and is generally sold in wheels or blocks. It's best eaten fresh (the English prefer it only a few weeks old), though some examples are ripened for 6 months. Though now produced primarily in England, Caerphilly originated in Wales and takes its name from the village in which it was first made; it was the traditional lunch of Welsh miners. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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