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Cheese from Made on the family's farm in Wales, then moved to England
Gorwydd is a farmhouse Caerphilly made by the Trethowan brothers from raw, organic cow milk, first on a Welsh farm and later in Somerset. The milk is warmed gently with a culture, set with rennet, cut, salted, packed into cloth-lined moulds and pressed, then matures about two months or more under a natural rind. Under the rind a soft, mushroomy layer forms around a crumbly, lemony centre.
| Raw organic cow milk, morning and evening milk mixed | Mixing the two milkings gives a creamier cheese[lfm-trethowan][pong-visit][slowfood-trethowan] |
| Starter culture | [pong-visit][nyd-gorwydd] |
| Traditional animal rennet | [lfm-trethowan] |
| Salt | [pong-visit] |
| Starter | starter culture; traditional animal rennet |
Total time across the recorded steps: 42 days – 2 months
What changes: Starter goes into gently warmed raw milk and begins to sour it
The organic raw milk, morning and evening milk mixed, runs by gravity into the vat and is warmed gently before a culture goes in. Output: warmed, cultured raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gorwydd is a farmhouse Caerphilly made by the Trethowan brothers from raw, organic cow milk, first on a Welsh farm and later in Somerset. The milk is warmed gently with a culture, set with rennet, cut, salted, packed into cloth-lined moulds and pressed, then matures about two months or more under a natural rind. Under the rind a soft, mushroomy layer forms around a crumbly, lemony centre. Made in 5 steps over 42 days – 2 months. The longest step, mature under a natural rind, takes 42 days – 2 months (London Farmers' Markets). L. lactis subsp. cremoris and L. lactis subsp. diacetylactis, named as starter strains in the Traditional Welsh Caerphilly PGI specification does most of the fermenting.
| Main step | 42 days – 2 monthsReported[lfm-trethowan][pong-visit] | Mature under a natural rind |
|---|
The Welsh PGI Caerphilly is made to be eaten young, from 10 days. Gorwydd is made from raw milk and matured about two months or more under a natural rind, so a soft, mushroomy layer grows in from the rind around a crumbly, lemony centre.
Made from raw milk. In laboratory raw-milk Caerphilly, Mycobacterium bovis was concentrated in the curd and fell only slowly during maturing, with D-values (the time for a tenfold fall) of 59 days (high inoculum) and 24 days (low inoculum); more starter and faster acid development improved its inactivation.
Hazards the sources name: Mycobacterium bovis, studied in laboratory raw-milk Caerphilly (not in Gorwydd itself).
Every number is labelled with how it is known. How this atlas is made
Todd Trethowan learned to make Caerphilly from the Somerset cheesemaker Chris Duckett and began making it with his brother Maugan on their parents' farm in Wales. They later moved the dairy to Puxton Court Farm in North Somerset, where they added a cheddar (begun in 2017, by Slow Food's account).
