Caerphilly cheese

This mild yet tangy cow’s-milk cheese has a moist, semifirm texture and is generally sold in cylinders or blocks. It’s best eaten fresh (the English prefer it only a few weeks old) and is delicious with dark breads and ale. Though now produced in England, Caerphilly gets its name from the village in Wales where it was first made; it was the traditional lunch of Welsh miners. See also cheese.



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