Ashdown Foresters vs Caerphilly
Ashdown Foresters
Facts
- Milk
- Cow
- Texture
- Hard
- Rind
- Natural rind
- Country
- United Kingdom
Ashdown Foresters is a hard cow's milk cheese from England. The milk is pasteurised, and vegetarian rennet is the usual set. Makers drain the curd in baskets without a heavy press, so the paste stays moist and a little open. The rind is natural and golden, with a basket-weave pattern, and the interior is pale yellow. The name refers to Ashdown Forest in England, not to a single ancient farmhouse recipe.
Caerphilly
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- United Kingdom
Caerphilly is a pressed cow's milk cheese from the United Kingdom, and it is the Welsh cheese people mean when they want a moist, crumbly slice. A young wheel is pale and mild, with a clean lemon-like tang rather than a long aged bite. The paste breaks into soft crumbs instead of forming long strands. Traditional wheels grow a thin natural rind, while many creamery blocks are sold younger and simpler. It is firm enough to slice, but it still eats like a fresh tasting cheese.