The Trethowan brothers’ story starts back in 1996 when Todd began working with Neal’s Yard Dairy to pay his way through college. The idea was to learn enough about cheese to begin production back at the family farm in Ceredigion, West Wales, as traditional Caerphilly had almost disappeared from the area. He joined forces with Chris Duckett in Somerset, the only traditional Caerphilly maker in the country at the time, and became his apprentice. Six months later, with ample knowledge under his belt, Todd returned to the family farm and set about making Gorwydd Caerphilly with his brother Maugan. By 2013, production had outgrown the family farm so the brothers began looking for a new location on which they could keep their own herd of cows and build their own dairy. A year later, they found the perfect spot in Puxton, just 5 miles from Cheddar, where Todd started his cheese journey. A decade later, the brothers and family continue to make raw milk cheese using traditional methods on Puxton Court Farm.
Gorwydd Caerphilly has a crumbly, lactic and lemony centre with a mushroomy rind and creamy ripeness towards the outside. As it matures, it takes on more Cheddar like flavours, with a firmer texture and beautiful earthiness.
This cheese is aged for 4-8 months and is made with raw cow’s milk and traditional rennet.
