Caerphilly is a traditional Welsh cheese named after the town and county in South Wales, where it was first produced by local farmers for domestic use in order to use up surplus milk.

Gorwydd, a family farm, just outside the village of Llanddewi Brefi, in Ceredigion, West Wales is the home of the Gorwydd Caerphilly, established in 1996. Gorwydd Caerphilly is a mature caerphilly made to a traditional recipe, using raw unpasteurised milk and GM-free traditional animal rennet.

This cheese is matured on the farm for 2 months and exhibits a fresh lemony taste with a creamy texture to the outer and a firmer but moist inner.

The Welsh say that a territorial cheese such as Caerphilly is developed in Wales due to the environmental conditions specific to that area, e.g rainfall, humidity, mould types, soil types.