Named after the founder of Caws Cenarth, Thelma Adams, who began producing this cheese in the 1980’s from a much older family recipe. It is a cow’s milk cheese with a mild, fresh and creamy lemony flavour and a hint of underlying sea salt. Its natural mould rind is mottled grey-white in colour and itself has an earthy, mineral flavour. Caerffili is is best enjoyed young and fresh to appreciate the creamy, lemony flavours. Makes a superb soufflé.
Thelmas Original Caerfilli (v)
A fresh creamy Caerffili aged for up to 6 weeks and grows a natural moulds on the rind. The texture is loose and slightly crumbly.