"What is the country of origin of the cheese called ""caerphilly""?"
Caerphilly cheese of a cheese. A best Caerphilly cheese category forms part of the annual British Cheese Awards. In 2004, Gorwydd Caerphilly won both the Caerphilly prize and the overall award for best Traditional British cheese. It was made by brothers Todd and Maugan Trethowan at their family farm in Tregaron, Ceredigion. However, they failed to win the Best Welsh Cheese category. Caerphilly cheese Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period
Caerphilly cheese the virtues of Caerphilly cheese. It described it as having a "mild, salty, buttermilk" flavour and being halfway between ricotta and cheddar. Bee Wilson, writing for "The Daily Telegraph" on 9 October 2011, praised the old style of Caerphilly now made by small-scale producers such as Gorwydd Farm. She compared it to French cheeses, calling it "buttery" in comparison to the post-war mass manufactured type which she called "young and flavourless, with the texture of chalk". The town of Caerphilly holds an annual three-day festival to celebrate the cheese, entitled "The Big Cheese" (). Also in Caerphilly is a sculpture