This cheese is made to a traditional Caerfilly recipe. It is a young cow's milk cheese and can be sold as young as two weeks, although a Caerfilly matured to 1-2 months has a more satisfying taste. Organic leeks and garlic are added just before moulding the cheese. Once out of the mould the cheese is left in a brine bath for 24 hours. It is stored on wooden shelves in the maturing room. After about 2 weeks of storage, a slight mould blooms on the surface. After 1 month, darker patches of mould may form.