My name is Mathew, I’m a “professional” cheese eater, and my favourite cheese is Gorwydd Caerphilly. There, I’ve said it. A shout-out to every journalist who’s ever asked me THAT question: “What’s your favourite cheese?”⁠ ⁠ I like — no, I love — the simplicity of Gorwydd Caerphilly. It’s a cheese that doesn’t shout; it gently whispers. And if you take the time to listen to those whispers, it rewards you with the most delicate flavours and one of the most interesting cheeses you can eat.⁠ ⁠ Born in Wales, raised in Somerset, @trethowanbrothers were fortunate to learn the recipe from Chris Duckett, the last in a long line of traditional Somerset cheesemakers. They use organic raw milk, work the curds by hand, and mature each wheel for a minimum of three to four months. That patience creates its distinctive natural rind which, when eaten with the rest of the cheese, adds a new dimension and complexity to an otherwise bright, lemony core.⁠ ⁠ Territorial cheeses are part of our country’s food history, and there aren’t many that shine as brightly as Gorwydd Caerphilly. Next time you’re at Pick & Cheese, grab number 11 — and make sure you eat the rind.