Duckett's Caerphilly

Duckett’s Caerphilly is a distinctive traditional British cheese made from cows’ milk at Westcombe Dairy in Somerset. Named after cheesemaker Chris Duckett, whose family had been making Caerphilly in nearby Wedmore since the 1920s, it is matured for around 2–3 months and carefully brined using the Ducketts’ original brine tank. Beneath its thin, earthy natural rind, the cheese develops a wonderfully contrasting texture, with a softer, creamy layer beneath the rind giving way to a fresher, crumbly curd towards the centre. Clean, lactic and gently tangy, it has notes of raw mushroom, fresh milk and minerals, followed by a pleasantly savoury finish.

Duckett’s Caerphilly is delicious served with crusty bread, fresh apples, pears, chutney and seasonal fruit, or alongside pickles and cured meats on a cheeseboard. Its fresh, crumbly character also makes it excellent for cooking, particularly when crumbled into salads, sandwiches, savoury tarts and baked dishes, or melted over vegetables and toast. Pair with a crisp white wine, light red wine, traditional farmhouse ale or dry cider to complement its fresh, mineral and gently mushroomy flavour.

Ingredients: Raw or Pasteurised Cows’ MILK, Salt, Cheese Cultures, Animal Rennet.

Allergens: MILK

Store & Serve: Keep refrigerated below 8°C. Remove from the refrigerator 30–60 minutes before serving to allow the cheese to reach room temperature and its full flavour and texture to develop.