INGREDIENTS

Buyer's guide

Traditional Caerphilly is made in round wheels with a thick, brown rind and pale-yellow interior, that’s often flaky towards the middle of the cheese. It’s available year-round. Although Caerphilly is usually eaten very young, aged examples, which have a stronger, tangier taste, are also occasionally available.

Preparation

The texture of Caerphilly is perfect for Welsh rarebit.