High Valley Wine & Cheese Co. 'Caerphilly'

Semi-hard / white mould
Cow's milk
Central Ranges
2.5kg wheels
6 weeks maturation
www.highvalley.com.au

Possibly the most unique cheese in NSW, High Valley Caerphilly is my pick from this Mudgee producer. Originally from South Wales, traditional Caerphilly was popular in the 19th Century with Welsh coal miners who liked it for its thick rind, which made it easier to eat with dirty hands while underground.

High Valley Caerphilly

High Valley's version replaces the outer rind of grey-brown moulds with a bloomy white mould, making it look like an oversized Brie.

The cheese has three distinct zones, each with its own flavour and texture. The thin rind has a fluffy white mould and a mild earthy flavour. Just underneath the rind is a more supple, golden layer with a smooth texture and hints of butter and mushrooms. The thick centre is paler in colour, with a chalky texture, and mild milky flavour. Perfect on a Ploughman's Lunch with slices of crisp, green apple.

I'll leave the last word to a very funny customer I had recently - complete with lilting Welsh accent - who suggested I cut the Caerphilly "carefully". Anyone for Welsh Rarebit?