Gorwydd Caerphilly
Gorwydd Caerphilly was traditionally made to take into the mines for lunch. It was called new cheese because of its traditionally short make and curing times, meant to be eaten freshly made. Most modern cheese makers now make it to be aged at least 90 days. It is semi-soft, slightly crumbly, with a buttermilk flavor. Good in salads, sandwiches and a refreshing starter to a cheese plate. If served alone, pair with a dry white wine or light ale.
