Caerphilly cheese
[ kar-FIHL-ee ]
This mild yet tangy cow's-milk
CHEESE has a moist, semifirm texture and is generally sold in cylinders or blocks. It's best eaten fresh (the English prefer it only a few weeks old) and is delicious with dark breads and
ALE. Though now produced in England, Caerphilly gets its name from the village in W
ALEs where it was first made; it was the traditional lunch of Welsh miners. See also
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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