Inside the pale ivory rind of the cheese, young Caerphilly has a fresh and pleasant taste alongside a moist yet supple texture. With maturity, the edges become creamy and the flavour becomes more rounded. It usually has a wheel-shape with ivory-white rind dusted with fine flour. As the cheese ages in a moist cellar, the white and gray molds become thicker and more leathery. The cheese can be vegetarian.

The recipe for Caerphilly has been inspired from other crumbly cheeses like Cheshire, young Lancashire and Wensleydale. It is said that the cheese was specially made for coal-miners as its tough texture and shallow height made it easy for them to eat with bare hands while the salty, moist curd helped to replenish the lost minerals.

A basic white burgundy would go well with this cheese. It is normally grated or melted onto dishes.

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