Used a cross of Mary Karlin, Gianaclis Caldwell and Gavin at Little Green Cheese.
2 gallons raw Nigerian Dwarf Goat milk
milk at 90.4 F
6:27 added cultures:
1/4 tsp MA4002
1/4 tsp Therm. B
6:30 stirrred and put to rest for 1 hour
7:30 added 1/2 tsp rennet
8:15 cut curds to 1/2 inch
raised temp on stove instead of water bath in sink.
8:45 97 F waited 45 minutes
ladled curds into cheesecloth and let drain 5 minutes.
Cut into slabs and let drain in the pan.
broke into pieces and added about 2 tsp salt
lifted bundle of curds into mold and did my best to squish them into the bottom edges of mold
pressed at 10 pounds for 10 minutes, flipped, rewrapped and repeated pressing
pressed at 15 pounds for 20 minutes, flipped, rewrapped and repeated pressing
pressed at 24 pounds overnight
put in brine for about 3 hours
let dry for 2 days
smeared with local raw honey and adorned with scented geranium leaves that had been frozen and thawed
This worked out so well last time and I am saddened that the last cheese is almost all eaten so I am repeating this one. The last one had a variety of rind treatments over it's aging. I smeared with honey a second time, washed with white wine, salt and water a few times. Even did an olive oil smear at one point. It's a bit difficult to work on without destroying the leaves but I managed last time and am hopeful about this time also. This could become a signature cheese for me. I call it "Caerphilly Adorned". (get it? "carefully adorned"?)