Gorwydd Caerphilly is made with raw milk from four nearby farms.
The curds are cut, cooked slowly, drained, molded, pressed to expel more whey,
then brined for a day before they go into the aging room. At about two months,
the natural rind will be velvety with mold - - "like suede shoes,"
says the Neals Yard literature. Inside, you can see the paste developing faster
near the rind. At the center it will be pale, slightly crumbly and lemony on the palate.
Toward the rind, the paste will be creamier, darker and earthier in flavor.
As a wheel heads toward three months, these qualities become even more pronounced.
The rind gets thicker and crustier, with the paste just underneath developing mushroom flavors.
I love the contrast between the tart, slightly chalky center and the creamier cheese under the rind.