Tom Calver of Westcombe adopted Chris Duckett's recipe when he passed away in 2009 not wishing this remarkable raw-milk cheese to vanish! Tom still uses Chris's original brine to salt the cheese and ages the Caerphilly in the perfect habitat, a Cellar complete with a natural spring. Duckett's has a clean yoghurty twang with bright notes of fresh grass, button mushrooms and lemon. Duckett's Aged Caerphilly has a lightness and a delicacy that's the perfect foil on a cheeseboard.
Matured on site at Rennet & Rind by Perry
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Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.
Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
"We keep these cheese wrapped and ensure they matured in a high humidity area, ensuring that the interior moisture is kept and the flavour remains clean fresh and yoghurty."
Perry James WakemanCheese Guy & Maturer
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