Springbank Cheese Co. Crowfoot




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Caerphilly Marchnad Caws is Welsh for Caerphilly Cheese Market. This cheese was first made in 1830 on small farms close to the town and the famous castle, called Caerphilly. Today, it’s mainly produced across the River Severn in Somerset, which of course is British turf. Like most cheeses, it was originally created to use up surplus milk and was sold strictly locally. The Welsh mine workers would wrap the cheese in cabbage leaves to take as a handy self-contained lunch “down the pit”—so Caerphilly quickly became a miner’s staple. It was thought that cheese absorbed the toxic substances which the miners inhaled, and before the birth of Caerphilly, Somerset Cheddar had been the popular choice. Caerphilly cheese replaced more of the salt the miners lost while working and it had a fresher flavor and softer texture.

Caerphilly began to provide a source of income when marketed at the fairs during the early nineteenth century. Demand quickly exceeded supply so a cheese market was established including cheesemakers from Vale of Glamorgan to Chepstow. At the height of production, 2½ tons of Caerphilly was sold each week. It was common to see the flat round cheeses, each weighing from five to ten pounds, being unloaded from horse drawn carts and wagons, and stacked in an open building on the Twyn.

Denhay Farms
Denhay Farms is based in the mild climate of the Marshwood Vale, in the United Kingdom. According to the website, The Farms are “three miles from the sea immediately inland from Lyme Bay. Ranging from 200 ft. to 750 ft. above sea level, our Farm has an average rainfall of 36 inches and soil that is heavy clay. These are ideal grass growing conditions. We also grow maize, a high-energy cow food, for feeding to our herds in the winter when the cows are house. There are 5 herds of cows and we use only their milk to make our cheeses. We are passionate about the quality and consistency of our products and this quality has been recognized with all the UK’s top food awards. It’s our ambition to work with our customers to ensure that we meet or even exceed their expectations of taste, flavor, texture and presentation.”

Tasting Notes

This young cheese has an ivory white rind with a pale colored paste and semi-firm texture. It’s a moist, crumbly cheese, and its flavor is usually described as salty buttermilk, slightly sour, but buttery. The nose is a little sour, but not at all overpowering. This gentle cheese is one that you could probably guess if you were blindfolded with its tang to the taste and smell. Left to mature in moist cellars, the whitish moulds become thicker and more leathery. The cheese will be more rounded and creamier, and of course, the taste changes. Caerphilly’s flavor is brought out when paired with dry white wines, and served alone, or with bread and fruit.