Duckett's Caerphilly
Territorial from Somerset, England
Chris Duckett's recipe, now made at Westcombe Dairy in Somerset. As it ripens, the rind softens the paste around the edge while the centre stays fresh, lemony and crumbly. Caerphilly was the lunchtime cheese of Welsh miners, and this version shows why it earned its place: bright, clean and moreish.
Tasting notes by Morgan McGlynn Carr