The most famous of Welsh cheeses

The most famous of Welsh cheeses, Caerphilly is a fresh, white, mild cheese with a delicate, slightly salty and lightly acidic flavour. With a moderately firm, creamy and open texture, it was originally made a century and a half ago and eaten by hard-working Welsh miners. Apparently, the cheese's saltiness replenished the salt lost from their bodies when mining. These days, Caerphilly's distinctive flavour is enjoyed more above ground with a Zinfandel or a white Lambrusco. The process for making Caerphilly is long and complicated - after curdling at 89 0F, the curd is cut into cubes, stirred, and dumped into cheesecloths - but the delicious end product is worth the wait.