Caerphilly reached a high level of popularity in the late 1800s and early 1900s and farmers in New Zealand were making it to sell in the UK. It was a very popular product because of the quick turn around. Traditionally it would be sent to market after 2 weeks or so. However, it does age well, although my personal take is that caerphilly is one of the best "quick" hard cheeses, and there are others that I prefer if I'm going to age one out longer. I've found some old records on caerphilly (which I posted here quite some time ago), and I keep meaning to try and turn that into a home make procedure for a small batch. As I recall, it doesn't include cheddaring (as the Tim Smith version does, which I tend to make myself), so may be closer to the 200 home recipe version that Dave tends to favour (I've made it once and it's good). Sailor would have his own procedure, and it sounds like it is more suited to longer aging.
If you've enjoyed yours young, then you could age one out to see how it goes for you, and that way you could find what you like best.