Author Topic: H-K-J's 1st Caerphilly  (Read 3054 times)

Offline H-K-J

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H-K-J's 1st Caerphilly
« on: December 01, 2012, 09:21:44 AM »
OK today's the day
Of coarse I have questions.
Does anyone have a pressing schedule in psi for this cheese?
Going though the forum I am getting all kinds of different weight's, I'm gettin confused  :-\ 
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Offline bbracken677

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Re: H-K-J's 1st Caerphilly
« Reply #1 on: December 01, 2012, 09:54:13 AM »
I would suspect it would be something like a cheddar schedule (since it is a cheddar), but perhaps a bit lighter?

This from Jeff's 6th make:

15)   Pressing in the pot under 10 kg (4:05-4:15). (10 minutes; water in sink is 50.0 0C but just a bit more than touching the bottom; 0.72 PSI)
16)   Flip, salt, and re-dress 
17)   Press in the pot under 15Kg (4:20-4:30) (10 minutes; 1.08 PSI)
18)   Flip, salt, and re-dress
19)   Press in the pot under 25.0 kg (20 min) (4:38-4:58 1.79 PSI)
20)   Flip, salt, and re-dress
21)   Press overnight under 35.2 kg. (starting at 5:05pm; 2.53 PSI; Finished 5:25 am)

Offline Al Lewis

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Re: H-K-J's 1st Caerphilly
« Reply #2 on: December 01, 2012, 10:21:17 AM »
Some serious weight there.

Offline H-K-J

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Re: H-K-J's 1st Caerphilly
« Reply #3 on: December 01, 2012, 10:52:26 AM »
Thanks bb, I must have skipped over or the 3 shots of black-velvet had impaired my usually sharp vision :o
(no I haven't been this morning)
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Offline bbracken677

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Re: H-K-J's 1st Caerphilly
« Reply #4 on: December 01, 2012, 12:29:03 PM »
Black Velvet = awesomeness!   ;D


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Offline Al Lewis

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Re: H-K-J's 1st Caerphilly
« Reply #5 on: December 01, 2012, 12:45:35 PM »
Single malt Scotch guy myself.  Like a good bourbon on occasion though.  >:D

Offline JeffHamm

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Re: H-K-J's 1st Caerphilly
« Reply #6 on: December 01, 2012, 12:56:51 PM »
Hi H-K-J,

I don't have a dutch press, and all my pressing is done by stacking weights on top of the mould.  As a result, 2.5 PSI is my maiximum.  The early flips and salting help with obtaining a closed rind, with the salting during the flipping helping to add the saltiness that caerphilly is known for.  Much of this salt will wash off during the pressing as the whey is expelled, but that helps bath it in a whey brine.  Once you are at the overnight stage, just press with as much as you can.  My caerphilly tends to have small mechanical openings due to my limited PSI capabilities at the moment. 

A while back I found an old newspaper article (from 1907) on caerphilly.  Farmers in New Zealand were making it for market in the UK.  Caerphilly, because it went to market young, meant there was much less waiting between making of the product and being paid for it compared to cheddar.  I copied it out, and I've attached it to this post.  As you can see, they used to press with 5 - 6 cwt (hundred weight, which was 112 lbs in the UK and New Zealand, but 100 lbs in the US), and later work up to 10 or 15 cwt.  They don't mention sizes in this article, but I see in my notes I had found referneces to traditional sizes (10 inch diameter), and so these pressing weights worked out to about 7-8 PSI, working up to as much as 21 PSI.  In other words, don't worry about over pressing.

I keep meaning to have a go at making caerphilly following the notes in this article, and I think that will be my first cheese in the new year.  My cheese making is on hold until then.  We're going to be away for a bit, and a fresh cheese would not be happy without daily greetings.

- Jeff
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Offline H-K-J

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Re: H-K-J's 1st Caerphilly
« Reply #7 on: December 01, 2012, 02:13:13 PM »
Jeff
What is the floc multiplier you use or would use for this cheese?
(getting to the rennet point here in about ten min)
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Offline bbracken677

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Re: H-K-J's 1st Caerphilly
« Reply #8 on: December 01, 2012, 02:14:17 PM »
He used 3x for make #6

Offline H-K-J

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Re: H-K-J's 1st Caerphilly
« Reply #9 on: December 01, 2012, 02:17:09 PM »
I keep forgetting to go back there :-[
the pdf I have says a 4x hhmmm :-\
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Offline H-K-J

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Re: H-K-J's 1st Caerphilly
« Reply #10 on: December 01, 2012, 03:11:40 PM »
Jeff thanks for the info and pressing numbers.
I have had (I believe) 7.4 psi before on my 8 1/4 inch mold, just had to brace my press to the ceiling so it wouldn't flip over  :o
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Offline margaretsmall

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Re: H-K-J's 1st Caerphilly
« Reply #11 on: December 01, 2012, 03:30:21 PM »
I've only made one caerphilly and I pressed it at much lighter weights than suggested by the article Jeff found. I checked my growing shelf of cheesemaking books and they all suggest medium weights - eg Smith says for a 2 gallon make 10lb initially then 15lb for 16 hours. Caldwell says to press lightly initially then increase the weight enough to close the rind, but the surface will not be completely smooth - press 12-24 hours.
Margaret

Offline H-K-J

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Re: H-K-J's 1st Caerphilly
« Reply #12 on: December 01, 2012, 04:00:17 PM »
Thank you Margaret
when I get to that point I'going to press the heck out of it >:D
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Offline Boofer

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Re: H-K-J's 1st Caerphilly
« Reply #13 on: December 01, 2012, 05:15:01 PM »
I have had (I believe) 7.4 psi before on my 8 1/4 inch mold, just had to brace my press to the ceiling so it wouldn't flip over  :o
Why would such a finely crafted piece of equipment flip over? ???

When I built my press, I had originally designed it to a 36 inch length. I then installed a 48 inch square steel lever. Oops! The need for redesign became quite apparent and the press length was extended to 48 inches. End of instability. ;)

But my little story wouldn't be similar to yours, would it? ::)

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Offline H-K-J

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Re: H-K-J's 1st Caerphilly
« Reply #14 on: December 01, 2012, 05:56:27 PM »
I can see a double pulley system in it's future :)
How much salt do you sprinkle on each side when you flip/salt/redress?
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