Hello fellow cheese lovers! I have made a couple of Caerphily and love the fact it is so quick to age . The first one had a nice smooth surface , but the second one had a surface that was quite crevassed and uneven .
I am not sure what i may have done differently in the process of making it , other than i did press the second one in a gouda mold , whereas the first was pressed in a mold with larger drainage holes. Also i didn't flip either cheese during the pressing time.