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 crumbly cow’s milk cheese with a mild, fresh and creamy with a 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 a young fresh cheese and is best enjoyed young and fresh to appreciate the creamy, lemony flavours. Makes a superb soufflé.