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Westcombe Dairy
Duckett's Caerphilly

$33.99/LB
Caerphilly, carefully. Known primarily as the grub of Welsh coalminers, this cheese has also long been made in England’s West Country by the Ducketts of Somerset, whose own production of this noble wheel began three generations ago with the raw milk from their herd of Friesian cows. Revived from near extinction, our Caerphilly reads like three cheeses in one: an ivory core that’s curdy with a yogurt tang; a dense, straw-yellow creamline just below the rind with the texture of hot fudge and the flavor of butter-drenched mushrooms; and a mottled gray rind reminiscent of oolong tea leaves. Each clunky wheel spends time in a dark, dank aging cellar that screams “underground pub!” and gives Caerphilly its characteristic heavy earthiness. Add a balanced English Ale and a bit of sun for a perfect afternoon.

Just the facts

Country United Kingdom and Ireland
Maker Westcombe Dairy
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Animal
Age 4-6 Months
Cheese Type Cheddar
Wheel Weight 8 pounds
Pairing Recommendations

Pour a glass of...

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
    Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.

     

    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Farmhouse Ales

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

Reviews
Cave Aged Duckett's Caerphilly zoom

Makes a great cheese plate with...