Nutritional breakdown per 100g
Protein23g
Fat31g
Saturated fat20g
Carbohydrate0g
  of which sugars0g
  starch0g
Fibre0g
Energy 
375kcal
1554kJ
Na0.48mg
Ca550mg
Fe1mg
Vitamin A525µg
Vitamin C0mg
Vitamin D0µg
Vitamin E1mg
Vitamin B60.1mg
Vitamin B121.1µg

Caerphilly cheese

A mild and tangy cow's milk cheese

Caerphilly cheese

Caerphilly is a mild and slightly tangy cow's milk cheese traditionally made in the Welsh town of the same name. It is a cheese that is usually eaten very young giving rise to the mild falvour but which uses a lactic acid starter which is the source of the slightly tangy falvour. It has a high salt content and hard outr rind which both lent themselves to a traditional use as a miner's lunch; it was effectively naturally packaged and replaced salt lost through hard physical labour. Although it went out of production for a period after the second world war it is now produced again through Britain and traditional varieties are made in te Caerphilly region again. These traditional varieties are likely to be matured longer than commercial varieties and have a harder rind and stronger flavour.

In cooking it is commonly used as a topping on eggy bread. For other culinary uses be aware that it does have a high salt content which may mean that alternative cheeses may need to be supplemented with extra salt. If being used in place of other cheeses it can often be substituted for feta although in that case it has significantly less salt than Feta.