| Stilton or a very mature Cheddar have enough of a tang to be interesting, Caerphilly or Wensleydale slightly less so. |
| Among the many natural-rind cheeses are English Caerphilly, French Beaufort, Italian Parmigiano-Reggiano, and Spanish Manchego. |
| I've got some strong cheddar and some Caerphilly as well but I've only got the double Gloucester out of the fridge. |
| Cheddar has to be kept for a long time before it matures, whereas Caerphilly ripens in 10 days. |
| For some cheeses such as Lancashire, Cheshire, Caerphilly, etc., there are huge differences between the farmhouse and industrial versions. |
| So remember, it's 2.8 millimeters for cheddar, 4.5 millimeters for Caerphilly, and 3 millimeters for Blue Stilton. |
