Gorwydd Caerphilly and Herbs Pull-Apart Bread

Gorwydd Caerphilly and Herbs Pull-Apart Bread

I started this blog just over a year ago. It was meant to be about cheese generally, from all over the world. This wasn’t inspired by any sense of hands-across-the-nations internationalism but was simply because I didn’t realise there was any decent cheese in Britain. Seriously. It’s no exaggeration to say that, a year ago, I probably couldn’t have named ten British cheeses.

One of the first cheeses to make me realise what a wealth of cheesy business is going on on these very shores was Gorwydd Caerphilly. I was in Borough Market but, being an artisan cheese virgin, I felt too intimidated to go into any of the continental cheese shops so was wandering around aimlessly when I came across the Gorwydd stall. The chap offered me a bit of the cheese and I was amazed by it – mainly that it didn’t taste sour and chalky, which was what I  assumed all Caerphilly cheese tasted like. If you haven’t tried it, you must. It’s lemony and mushroomy and musty around the rind. Mmmmm. I went home, researched it and, in doing so, found a whole new world of cheese right on my doorstep.

Gorwydd's Caerphilly Cheese

So, to celebrate Gorwydd opening my eyes to the world of British cheese, I thought I would entrap it in some nice bread. I wanted to make some pull-apart bread but most of the recipes on the tinterweb seemed to direct me to buy some bread, make some holes in it and shove some cheese in, which wasn’t quite the effect I was hoping for. But then I came across a recipe by Baked by Rachel, which I adapted to include the Gorwydd and some lovely fresh herbs from my garden, which are thriving madly this year (and hence making me wonder why – is every fox in South London coming for a nocturnal widdle on them?)

garden herbs for bread

This is a lovely bread for a lunch or dinner party; it’s light and airy but with melty cheesy bits and herbs. And there’s no fancy carving; just pull a chunk off and eat it.


450g strong white bread flour
1 tbsp sugar
2 ¼ tsp instant yeast
1 ¼ tsp salt
2 tsp chopped fresh herbs (I used oregano and chives)
2 tbsp olive oil
60ml milk
250ml plus 2 tbsp warm water
2 tbsp melted butter
100g grated Gorwydd Caerphilly
1 large pinch dried oregano
Freshly ground black pepper

Place the first five ingredients into a large mixing bowl. Mix and make a well in the centre. Pour the wet ingredients (except the melted butter) into the well and start bringing the flour into the middle to form a dough. Keep mixing and kneading it until you have a smooth ball of dough.


Cover the bowl and put it in a warm place until the dough doubles in size.


Roll the dough out to a rectangle about 12 inches by 20 inches. Brush the surface with half of the melted butter and cover with the cheese, dried oregano and a good grind of pepper.

cheesy pull-apart bread

Cut the rectangle into six strips and place them one on top of another.


Cut the strips into six portions.


Place the portions of bread in a buttered loaf tin and leave it somewhere warm for about an hour until it doubles in size.



Brush with more melted butter and place into a pre-heated oven at 180˚c / 160˚c fan assisted / Gas Mark 4 and bake for 35 minutes. Cover it with foil for the last half of the cooking time so that it doesn’t get too brown.


Because this recipe includes cheese and seasonal herbs, I am sharing it with Cheese, Please! this month.

Fromage Homage

Because this is a bit of a celebratory post and because I’ve used yeast and herbs, I’m taking it over to Fiesta Friday for a good old knees-up. I haven’t been there before so hope they’re nice and it doesn’t turn out to be one of those parties where they make you put your keys in a bowl and you can never look them in the eyes again. This month’s challenge is to make something using yeast and herbs which is where I got the idea to make a bread.

I am also linking up with Cooking with Herbs, hosted by Lavender and Lovage, as I’ve used fresh herbs in this recipe.

Cooking with Herbs Lavender and Lovage


Filed under Cheese Recipes

59 responses to “Gorwydd Caerphilly and Herbs Pull-Apart Bread

  1. Oh man!!!! Pure food porn!!! How goes ours does that bread look?? A perfect addition to the party table 🙂 thank you x

  2. That bread is is making me drool, it looks so good. Happy belated blogging anniversary. My brother in law informs me (don’t ask me how he knows, it’s a very long story) that you can spot the keys-in-a-fruitbowl lot by the fact that they grow pampas grass in their gardens. I’m almost tempted to plant some to see who calls.

    • Ah yes, there was much talk of people who had pampas grass when I was growing up. It’s not the most subtle plant you could think of to advertise your sexual proclivities, is it?! (By ‘you’, I mean ‘one’ ;))

  3. sophiebowns

    Mmmm! Yummy!

  4. Wow that bread looks totally gorgeous….. yummy!

  5. Oh heaven, that bread is gorgeous! I don’t think I’ve ever seen such a beautiful loaf.

  6. Debbie Spivey

    Wow! That looks so good!

  7. Oh my, that is one of the most amazing breads I’ve seen in my life!

  8. What a great sounding bread recipe. Though I admit that I am intimidated by caerphilly. I just haven’t had the nerve to try it.

    • A lot of the Caerphilly we get over here is a bit grim, produced very young and a bit chalky. If you ever see Gorwydd over there (and they probably export to some extent) you should snap some up – it’s a lovely cheese.

  9. Ooh, I love how this is stacked and sliced to create a pull-apart bread – I’ll definitely be trying that. I’ve been using various cheeses in my soda bread of late and some have turned out fantastic – hopefully I’ll have a recipe ready to post in the next few weeks. Isn’t cheese just brilliant? I love it!

    • What cheeses have you been using? I look forward to seeing what you’ve been up to. I’m not much of a baker but gradually getting braver…although my friend gave me a sourdough starter yesterday and I’m a bit scared of it…the fact you have to feed it makes it sound like some sort of gremlin!

  10. Your bread looks fabulous. And although you don’t need to as you probably bought your cheese from his very self, have you seen the interview with the Gorwydd Caerphilly at Borough Market man at http://foodforthoughtlondon.wordpress.com/category/cheese-2 ?
    Happy tearing and sharing 🙂

    • Oh, I know Ned, yes! He does cheese tastings now for people like NYD and he did a few at one of my local cheese shops last year. He’s very knowledgeable, a real cheese geek!

  11. This looks impossibly scrumptious!

  12. Pingback: Fiesta Friday Challenge #1 | The Novice Gardener

  13. So that’s how you make a pull apart bread – looks good with the cheese and herbs. Hope you enjoy the Fiesta Friday party… I haven’t got there yet, but maybe I’ll wait to see how you go with the whole keys in a bowl thing first!

    • Yes, I’d been wondering about pull apart bread for a while so was glad when I found the recipe – it really does just pull off in chunks. Will let you know about the keys 😉

  14. Oh my god this looks delicious! Could I use a sharp cheddar or gruyere for this bread?

    • Absolutely – I think you could make it with all sorts of cheeses. Although I was talking to a friend yesterday who tried something similar with feta and said it was a bit soggy, so probably the drier, harder cheeses – sharp cheddar would be lovely…maybe with some caramelised red onions…mmm…

  15. Let’s think that your abundant herbs are down to the mild winter rather than the foxes widdling on them . . .

  16. So glad you decided to join the the party and the first monthly challenge! Your pull apart bread looks absolutely to-die-for – I bet it didn’t last long at all. Belated congrats on your bloggiversary – haven’t you come a loooong way!! xx

  17. OMG, this looks amazing! You make it look so easy. I can just imagine the melty cheese and fresh bread and herbs in one bite and it is making me crazy! What a great entry! 🙂

  18. Hey, is the measured amount of melted butter included in the dough, or only for brushing on with the cheese and later? I want to try it this weekend as we’re having houseguests.

    • Yes, it’s just for brushing on the dough (about half) and then dribbling over the top…I’ll make that clearer 🙂 Let me know what you think if you make it – what cheese have you got in mind?

      • I’m planning to use another Caws Teifi Cheese, this time their garlic and onion Teifi (Gouda style), with pretty red flakes. It’s easy to shred but isn’t too dry, so I think it will go nicely in the bread.
        …My, you’re up early!

  19. Thank you for participating in the Fiesta Friday Challenge. This looks absolutely delicious. I’ve made sweet pull-apart bread, but never savory. I have to give this a try. -Angie

  20. Oh hell no, yes I want! And I am trying so hard not to eat bread ( epic fail) what with our winter now in full swing and the battles to fit into last winter’s clothes….

  21. Fabulous dough layered with… cheese?!?! UNREAL. Looks divine! 🙂

  22. Must try out your recipe sometime. The pull apart bread looks delicious! 🙂

  23. firecook

    Hello and Thank you for liking a post. Your bread looks really good. I love cheeses. I like Goats cheese too .I was wondering if you would know a cheese .I can’t remember the name but I do remember the taste . strong blue cheese combine with Cheddar it’s British .Can you help? Would you know the name of this cheese? That’s all I can say . Thank you.. I had it once and can’t find it again or where to get it.

  24. Well, I’ve made your recipe, and it turned out very nice. The cheese flavour REALLY stood out when sliced thin and toasted, since we didn’t manage to eat it all up at the first meal. 🙂 I used the Teifi cheese I mentioned; I think it wanted more. And it stuck a bit to the pan, even though I buttered a nonstick pan–did I leave it in too long?

    • Sounds lovely, I’m glad it worked out. Thinking back, yes it did stick to the pan a bit, I think it’s down to the toasted cheese rather than anything else. Perhaps I’ll add it a bit about lining the pan with baking parchment.

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