Caerphilly was "invented" in the 19th century as a light and nutritious lunch for miners in South Wales. The thick rind was easy to grab, and the dense, tender cheese wouldn't melt in the heat of the mine.

Traditional cheesemaking almost disappeared in the 1950s, but fortunately enterprising cheesemakers began to work on traditional recipes again in the 1980s. So did the Duckett's family, who revived the original Caerphilly production. What makes the cheese unique is its three layers: a tender, sour interior; a creamy layer under the rind; and a forested and "wild" natural rind. These can be tasted together or separately, and you can get up to four different taste experiences!

Today, Duckett is retired, but the tradition is continued by Westcombe Dairy in Somerset, whose master cheesemaker Tom Calver has honed the cheese recipe to perfection.