After the war, those factories began to produce Caerphilly as it was quicker to make than Cheddar, and therefore more profitable.

Artisan cheesemakers still make Caerphilly in the pre-war style, and these have been successful at the British Cheese Awards.

[2] It has subsequently been suggested that the salt content of the cheese was required by manual workers, and it can be cut into wedges and does not dry out in the conditions underground.

[4] After the war those factories started making their own versions of Caerphilly, which matured very quickly and thus required less financing.

[2] The majority of mass-produced Caerphilly cheese is now produced in the English counties of Somerset and Wiltshire.

Realising this, Castle Dairies began making the cheese shortly after they opened in the town.

[6] Caerphilly cheese was one of nine Welsh products considered by the British Government in July 2015 as candidates for name protection under the Geographical indications and traditional specialities in the European Union rules.

[7] Caerphilly is a light-coloured (almost white) crumbly cheese made from cow's milk, and generally has a fat content of between 45% and 55%.

This and the low temperature used during production mean that the acid naturally dries out the curd, causing the crumbly texture.

[4] Bee Wilson, writing for The Daily Telegraph on 9 October 2011, praised the old style of Caerphilly now made by small-scale producers such as Gorwydd Farm.