FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
CAERPHILLY CHEESE
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
Originally a Welsh cheese, but now made also in Somerset, Wiltshire, Devon and Dorset. It is a whole milk cheese, weighing usually from 8 lb to 9 lb., lightly pressed and sold in its 'green' state, from 10 to 11 days old.
