Caerphilly cheese

Caerphilly is a manufactured in Wales since the 19th century semi -soft cheeses. Its production is first documented in 1882 in the same village Caerphilly. It is made from cow's milk contains 48 % fat in the dry matter and usually comes in the form of a round, 3.6 kg whole cheese in the trade. Caerphilly is a crumble, like Cheddar, Cheshire and Wensleydale, since its consistency crumbly, firm, creamy and slightly salty, which is consumed as opposed to Cheddar after a ripening period of 1 to 3 weeks.