Set in South Wales, the heart and soul of Welsh culture, the ancient town of Caerffili is a picturesque setting with its medieval castle and pure green pastures dotted with dairy cows. This is the historic birthplace of Caerphilly, one of Wales’ oldest and most celebrated cow’s milk cheeses. However, experts agree the best Caerffili (or Caerphilly) in Wales is actually produced by Caws Cenarth Cheese in Glyneithnog, in the lush Cych River valley. Caws Cenarth is a family-owned cheese producer whose artisanal, raw milk Caerffili relies on a recipe that goes back six generations. When young, Caerffili is white, fresh, and creamy with a slightly salty crumbly curd with hints of lemon. As it ages, sometimes for up to a year, the cheese slowly develops a hard outer rind and firm heart with more pronounced earthy flavors. Nutritious and packed with essential minerals, Caerffili cheese was once a favorite of Welsh miners that took it down into the mines with bread for an easy meal on the go.