The expert cheesemakers at Parish Hill are always tinkering and innovating, and often, those things lead to phenomenal results! Carefully began as an experiment to satiate their desire to make a version of the Welsh cheese, Caerphilly. Clearly, they thought their version was a success, and now we can bring their time-honed experiment to you!
A cousin of cheddar, this milled-curd cow’s milk cheese is robust, tart, and bright, with a creamy texture when it’s young, and a drier, flakier texture when it matures. Closer to the rind, see if you can pinpoint notes of freshly roasted peanuts and fried chicken skin that contrast the acidic paste beneath.