Pros? Cons?
Caerphilly I know takes less time to age than Gouda, but you can press Gouda under whey while I'm not sure about Caerphilly.
What else?
Gouda tastes better, IMHO.
Pam
It´s a hard choice - as I mentioned elsewhere in the forum. I spent a while living in Switzerland and although Gouda originates from the Netherlands, either the Swiss make it great themselves or they import from Holland.
Anyway, there it tasted great! However, everywhere else I have tasted it, it just hasn´t compared and I would be more inclined to make caerphilly instead! What do you prefer to eat? That should make your answer pretty simple! :)