| Caerphilly | |
|---|---|
 | |
| Country of origin | Wales |
| Region | Mid Glamorgan |
| Town | Caerphilly |
| Source of milk | Cows |
| Pasteurised | Frequently |
| Texture | Hard |
| Aging time | Up to ten weeks |
| Named after | Caerphilly |
 Related media on Commons | |
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 had a greater moisture content, and was made in local farms. At the start of the 20th century, competition for milk in the local area saw production decline, and Caerphilly production was gradually relocated to England.
During the Second World War, production was stopped and diverted to Cheddar in English factories. After the war, those factories began to produce Caerphilly as it was quicker to make than Cheddar, and therefore more profitable. The majority of Caerphilly is now produced in Somerset and Wiltshire. Artisan cheesemakers still make Caerphilly in the pre-war style, and these have been successful at the British Cheese Awards.