Made alongside our Cheddar using the same raw milk, Duckett’s Aged Caerphilly is aged to develop its unique character. Fresh tasting, with a pleasant lactic tang, the cheese’s initial flavours of summer grass, herbs and raw mushrooms lead to a long savoury/umami finish. Duckett’s Aged Caerphilly is famed for its dual texture: the slightly crumbly interior contrasting with the softer layer just under the rind.

Our Duckett’s Aged Caerphillies are finished in a brine dating back to the 1990s, then aged for around 4-10 weeks in our dedicated caerphilly cellar. The cheese gets its name from Chris Duckett, a local cheesemaker from whom we adopted this recipe. Chris’s family had been making caerphilly cheese in nearby Wedmore since the 1930s. It is an honour to keep their name and cheesemaking tradition alive here at Westcombe.